This is a good soup to try on children in winter: rich in iron and vitamins. You will have to check the type of farro you have as to whether it requires soaking or not. It should be available in health food shops, if not at the supermarket. Pearl barley can be used instead, if you like.
Drain the beans, put them in a large saucepan and cover abundantly with cold water. Bring to the boil and then skim the surface. Lower the heat slightly and cook for 1–1½ hours, until the beans are soft but not mushy. Top up with
Heat the olive oil in a large pan and sauté the onion over medium heat until softened and very lightly golden. Add the garlic, celery and pancetta and sauté for a few minutes more. Drain the farro and add to the pan with the tomato passata, sage leaves and salt to taste. Stir through well and then add
Drain the beans, keeping the cooking water. Purée the beans with just enough of their water to keep the purée moist. Add to the farro pan and stir in about
© 2010 All rights reserved. Published by Murdoch Books.