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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Best soup I think I've ever had. I helped to prepare this recipe at Apicius, the Culinary Institute of Florence, during a trip to Italy. Cooking times are guesses-does not include time to soak the beans. Ingredients:
1 onion, chopped |
1 celery, chopped |
1 carrot, chopped |
2 sage leaves |
1 ounce tomato paste |
10 ounces pinto beans |
1/2 lb cracked farro |
2 ounces olive oil |
Directions:
1. Soak beans in cold water overnight.
2. Drain the beans and place them in plenty of fresh water. Cook on low heat, adding salt at the end of cooking time.
3. Puree half the beans, reserving water.
4. Sauté the chopped vegetables in olive oil for about 10 minutes.
5. Add garlic, sage, and tomato paste and cook for an additional 5 minutes.
6. Add the cooking water of the beans. Bring to a boil and allow to boil for a few minutes.
7. Add the washed faro wheat.
8. Simmer for about 1 hour, adding broth or water as needed.
9. Let sit approximately 1/2 hour before serving so faro can double in bulk.
10. Serve drizzled with olive oil and black pepper.
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