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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup(s) dried kidney beans soaked over-night in cold water |
3/4 cup(s) farro |
1 onion - medium coarsely chopped |
1 carrot - medium coarsely chopped |
1 stalk(s) celery coarsely chopped |
2 piece(s) pancetta - each about the thickness of a nickel coarsely chopped |
1 clove(s) garlic minced |
1 can(s) plum tomatoes, large can |
3 potatoes par boiled |
4 sage - fresh leaves |
1/2 tablespoon(s) rosemary - fresh |
salt |
pepper |
olive oil |
Directions:
1. The night before cooking, soak the beans in cold water.
2. The day of cooking, drain the beans and place them in a pot and cover to a depth of at least 1 inch. Bring to a simmer, cover, and gently simmer until tender.
3. In a separate pot, add water and farro. Bring to a boil, then simmer until farro is al dente. Shock with cold water to stop cooking. Drain and set aside.
4. Coarsely chop pancetta, onion, carrot, celery, and garlic.
5. In soup pot/kettle, sauté in olive oil, the pancetta, until it begins to render. Add onion, carrot, celery, and garlic. Sauté until the vegetables have begun to wilt. Add the tomatoes, rosemary and sage and 2 cups of water. Bring to a boil, cover, and simmer very gently for about 30 minutes, stirring occasionally.
6. See below for final preparation options. Puree the soup, diced potatoes, and all but 1/2 cup of beans. (Set the 1/2 cup of beans aside to add to soup later.) Strain the pureed soup and return to pot/kettle.
7. Add reserved beans and farro and simmer. Salt and pepper to taste. Add hot water to thin as desired. Simmer for about 45 minutes. (Add water as necessary to minimize sticking.)
8. Serve with a drizzle of extra virgin olive oil.
9. This soup can be prepared/presented in different ways.
10. Serve-as-is /A rustic style
11. Pass through a food mill /Less rustic
12. Pass through food mill, then through a sieve / Refined and very smooth
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