Tuscan Farro and Bean Soup

Ingredients

1 onion chopped

2 tbsp. olive oil

1 carrot chopped

1 celery chopped

2 oz. pancetta

salt and pepper to taste

7 oz. peeled tomatoes (canned tomatoes)

18 oz. roman beans

3 cups water

1 cup farro

‍

3-4

Heat the olive oil in a large saucepan. Add the chopped onion, carrot, and celery and cook until translucent. Add the pancetta, making sure most of the fat is gone, then add peeled tomatoes. Season with salt and pepper.
Add the roman beans stir and add 2 cups of water. Reduce to a simmer and cook for 10 minutes without a lid. When finished, remove from heat.
Add the farro to the bean mixture with another cup of water and continue cooking over low heat for about 30 to 35 minutes.
Serve with ground black pepper and extra virgin olive oil on top.

Ferraro# 0000019- Onion

Ferraro# 0000137- Carrot

Ferraro# 0000181- Celery

Ferraro# 360175- Olive oil

Ferraro# 4600235- Pancetta

Ferraro# 5200181- Roman (Cranberry) Beans

Ferraro# 1100039- Peeled tomatoes

Ferraro# 450019- Farro

Ferraro# 6052- Black pepper

Ferraro# 2040051- Salt