| 1 | c. | dried borlotti or cannellini beans |
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In the morning, start beans soaking in cold water to cover. When
you come home, drain beans and rinse well. Add fresh cold water to cover
the beans by about 3 inches. Add a bay leaf and one clove of garlic.
Bring to a boil, reduce heat to simmer, and cook until tender but not soft,
35 to 40 minutes. Add 1 teaspoon salt during the last 5 minutes of cooking.
Save the cooking liquid.
|
| 1 | c. | farro, soaked in cold water to cover for 2 hours |
| 1 | | onion, chopped |
| 1 | stalk | celery, chopped |
| 2 | cloves | garlic, chopped |
| 3 | oz. | pancetta, diced |
| 4 | T. | extra virgin olive oil |
| 1/2 | c. | chopped canned tomatoes |
| 2 | | bay leaves |
| 4 | sprig | fresh thyme |
| 3-4 | c. | chicken stock, vegetable stock or water |
| 7 | | large leaves kale, dinosaur kale or Swiss chard, cut into thin slivers |
| | Salt and freshly ground pepper to taste |
| | Grated pecorino |
|
Warm the oil in a soup pot and saute the diced pancetta over medium heat for 8 to 10 minutes. Then add the garlic, tomatoes, thyme
and about 3 cups of chicken stock, vegetable stock or water. Bring to a boil, reduce heat, and simmer for about 20 minutes. Add the
farro and stir well. Cover the pot and simmer until the farro is cooked, about 30 to 35 minutes. Keep checking and if the mixture
seems dry, add boiling stock or water as needed. Add the beans, 1/2 cup of their cooking liquid, and the slivered kale. Stir well and
simmer 15 minutes longer. Add salt and pepper. Stir from time to time, adding stock or water as needed. Adjust seasoning. Serve
soup with grated pecorino cheese, chopped parsley or mint, and your favorite extra virgin olive oil for drizzling. Serves 4.
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