Lucca-style farro and bean soup

Ingredients

For 1 serving

• Farro50 g
• Cooked borlotti beans130 g
• Onion40 g
• Carrots1
• Celery40 g
• Canned peeled tomatoes80 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Fresh sage2 g
• Rosemary1 g
• Saltto taste

Contains: gluten, celery,

Method

1. Warm the vegetable stock. Peel the carrot and onion, wash the celery and chop them all finely; chop the sage and rosemary; rinse the farro and borlotti beans; break up the peeled tomatoes.
2. Heat the olive oil in a pan over medium heat and fry the onion, carrot and celery with the sage and rosemary for 5 minutes, until soft and fragrant.
3. Blend half the beans with a ladle of stock. Add the tomatoes and bean purée to the pan and cook for 3 minutes, stirring.
4. Add the farro, the rest of the stock, the whole beans and a pinch of salt; bring to the boil and cook for 35 minutes over low heat, stirring often as the bean purée tends to stick, until the farro is tender and the soup thick.
5. Adjust the salt, turn off the heat and rest for 5 minutes before serving, so it thickens a little more.