Zuppa di Farro (Farro Soup with Borlotti & Kale)

Another good recipe from the gang at Market Hall Foods.

+ makes 4 servings

1 1/2 cups dried borlotti beans, soaked overnight in water

3 tablespoons extra virgin olive oil, plus more for drizzling

1/4 pound of thick pancetta or bacon, chopped (optional)

1 onion, chopped

2 carrots, chopped finely

1 stalk celery, chopped

3 cloves garlic, minced

2 fresh tomatoes or 3 canned tomatoes, chopped

fresh herbs like sage or rosemary

1 cup Canestrini
6 - 8 leaves of kale, rolled and sliced into thin strips

salt & pepper, to taste

grated Parmigiano Reggiano, to taste

Drain the soaked beans and put in a pot and cover by a few inches with fresh water. At this point, you could add a ham hock or piece of prosciutto, if you have it. Bring to a boil and reduce the heat to medium.  Cook the beans for about 30 - 40 minutes until just cooked. Drain and set aside.

In a large soup pot, heat the olive oil and sauté the pancetta and aromatics for about 10 minutes. Add the garlic, tomatoes and herbs and season with salt & pepper and cook for a few more minutes.

Add 4 cups of water and let simmer for 15 minutes. Add the farro and stir to combine, cooking over a simmer.

After 20 minutes, add the sliced kale and more water, if necessary. Cook for 15 more minutes, or until the farro is cooked. Check for seasoning. Add the beans to the pot and stir to combine. Serve with a drizzle of fresh extra virgin olive oil and a sprinkle of Reggiano.