Zuppa di farro
Instructions
The night before put to soak in cold water and dried beans.
The next day, rinse and boil the beans for about 45 minutes in 1 quart of water.
Meanwhile put to soak in cold water spelt washed away.
Mince the ham and put it in a pan with oil, the chopped onion with the garlic, the stalk of celery, Sage and marjoram, then left to dry the sauce.
Keep aside a cup of beans and puree the other, then passed to the cooking liquid.
Together with fried chopped tomatoes, add salt and pepper, then add the bean puree.
Pour into soup spelt rinsed, lower the heat and cook for about an hour.
Before the end add the beans.
Serve with olive oil and pepper.
Ingredients and dosing for 4 persons
- 250 g of dried pinto beans
- 250 g of peeled tomatoes
- 150 g of farro
- 100 g of ham
- 1 clove of garlic
- 1 onion
- 1 stalk of celery
- 4 leaves sage
- 1 pinch of marjoram
- 3 tablespoons of olive oil extra virgin
- Salt
- Black pepper