Farro, mushroom and chestnut soup

Ingredients

For 1 serving

• Farro50 g
• Cremini mushrooms150 g
• Dried chestnuts25 g
• Cooked borlotti beans80 g
• Onion40 g
• Carrots1
• Vegetable broth550 ml
• Extra virgin olive oil10 g
• Thyme2 g
• Saltto taste

Contains: gluten, celery,

In season: October – December

Method

1. At least an hour ahead, put the dried chestnuts in a bowl, cover with hot water and leave to soak; then drain them, remove any bits of skin and break them into pieces.
2. Warm the vegetable stock. Chop the onion, peel and dice the carrot; wipe the mushrooms with damp kitchen paper and slice them; rinse the farro and borlotti beans.
3. Heat the olive oil in a pan over medium heat and fry the onion, carrot and mushrooms with the thyme leaves for 6 minutes, until the mushrooms are golden and their liquid has evaporated.
4. Add the farro, chestnuts, hot stock and a pinch of salt; bring to the boil and cook for 35 minutes over low heat with the lid ajar, until the farro and chestnuts are tender.
5. Add the borlotti for the last 8 minutes, adjust the salt and serve piping hot.