Ingredients

• 1 carrot (finely chopped)
• 1 onion (finely chopped)
• 1 celery stalk (finely chopped)
• 2 garlic cloves (finely chopped)
• 1/2 cup smoked pancetta cubed ((100g))
• 2 sprigs rosemary
• 3 cups pre-cooked borlotti beans ((cranberry beans) 800g)
• 1 cup farro (can also use spelt or barley (180g))
• 5 cups vegetable stock ((1250ml))
• 2 tbsp passata (tomato puree) (can also use tomato paste)
• 1 tbsp olive oil
• salt and pepper (to season)

Directions

• 1. Add the olive oil (1 tbsp) and chopped carrot, celery and onion to large pot and saute gently on a medium/low heat until soft. Add the pancetta (1/2 cup/100g) and garlic (2 cloves) and cook for a further 2-3 minutes, stirring occasionally.
• 2. Rinse the canned borlotti beans (3 cups/800g) and add them to the vegetables and pancetta with 2 cups/500ml of vegetable stock.
• 3. Blitz the beans, veg and pancetta into a puree using a hand-held blender ( don't worry if it's not completely smooth as long as the majority of the mixture has been pureed)
• 4. Rinse the farro thoroughly under running cold water. Put the soup back over a medium heat and add the farro (1 cup/180g).
• 5. Add the passata (2 tbsp), 3 more cups of vegetable stock (750ml), a pinch of salt and pepper and rosemary sprigs, stir the soup and cook covered for 30-40 minutes until the farro is cooked through.
• 6. Serve in large bowls with a drizzle of olive oil, a sprinkling of pepper and some crusty bread.

Nutrition

Photos