This is an amazing soup that I made during a cooking class at the Cambridge School of Culinary Arts. It's a very hearty soup and could be eaten on its own, or paired with a nice roast and potatoes, or how about a warm slice of focaccia? It's very easy to make, but does take about 1 1/2-2 hours to cook, so plan ahead!
Ingredients:
2 tbsp olive oil
2 oz pancetta, diced
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1 small peeled tomato, chopped
4 fresh sage leaves
1 1/2 tsp fresh rosemary, finely chopped
1 carton chicken stock
1 can cannellini beans, divided
1 1/4 cup dried Farro
4 large kale leaves, julienne
Salt and pepper
2 tbsp fresh parsley, finely chopped
Parmesan cheese, grated
Directions:
In a large pot over medium heat, add olive oil and saute the pancetta until crisp, then add onions, carrots, and celery. Cook until vegetables are tender, then add the garlic and cook about 1-2 minutes until fragrant. Add the wine and cook until it has evaporated. Add the tomatoes, sage, rosemary, and 2 cups stock. Bring to a boil, reduce to a simmer and cook for 30 minutes. Puree 1/2 cup of the beans plus liquid and add to the pot, then drain the remaining can of beans and add to the pot. Bring to a simmer, add the Farro and mix well. The soup will be dense, but should not stick to the bottom of the pan. Add more stock as necessary (I added the entire carton, the Farro soaks up a lot of liquid). Cover and cook for about 50 minutes, adding the julienne kale after 30 minute. Salt and pepper to taste. Serve with chopped fresh parsley and Parmesan cheese.