Farro and Borlotti Bean Soup (Minestra di Farro e Borlotti)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 2 sprigs Fresh rosemary
• 400 g Canned chopped tomatoes
• 1.2 liters Vegetable stock
• 180 g Farro
• 400 g Borlotti beans
• ½ tsp Black pepper

1. Warm the olive oil in a large pot over a medium heat. Finely dice the onion, carrot and celery, then add to the pot and cook for 10 to 12 minutes, stirring, until softened but not coloured.
2. Crush the garlic and add it to the pot with the rosemary sprigs. Cook for 1 minute until fragrant, stirring so the garlic does not catch.
3. Stir in the tomatoes and cook for 3 to 4 minutes to take the raw edge off. Pour in the vegetable stock and bring to a gentle simmer.
4. Rinse the farro under cold water, then add it to the pot. Simmer gently for 25 minutes, stirring occasionally, until the grains are tender with a slight bite.
5. Add the borlotti beans and continue to simmer for 10 to 12 minutes, until the beans are hot and the broth tastes well blended. If the soup thickens too much, add a splash of water to loosen it.
6. Remove the rosemary sprigs, then season with the black pepper. Ladle into bowls and finish with a final drizzle of extra virgin olive oil.

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