Farro & Borlotti Bean Soup

Name: Farro & Borlotti Bean Soup
Yield: Serves 6
Ingredients: 200 g(7 oz) dried borlotti beans, soaked overnight in cold water; 3 tablespoons olive oil; 80 g(2¾ oz) unsmoked pancetta; 200 g(7 oz) farro (spelt) grain, soaked overnight in cold water; 1 garlic clove, chopped; olive oil, to serve; 125 ml(4 fl oz/½ cup) tomato passata (pureed tomatoes); 1 small onion, chopped; 1 celery stalk, chopped; 2 sage leaves

Preparation info

Serves
6

Difficulty
Complex

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

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.

Ingredients

200 g(7 oz) dried borlotti beans, soaked overnight in cold water
3 tablespoons

Starter
Side dish
Winter
Soup

Method

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 a little hot water when necessary during the cooking time. Season with