Vegetables Recipes - Farro Soup with Borlotti and Fava Beans Recipe

Ingredients 

• 6 oz splet, soaked for 2 hours

• salt

• 2 tbsp olive oil

• 1 tbsp finely chopped fresh rosemary

• 3 oz pancetta, finely diced

• 1/2 red sweet peppers, seeded and finely diced

• 1/2 red onion, finely diced

• 2 celery stalks, finely diced

• 2 garlic cloves, minced

• salt and freshly ground black pepper

• 3 3/4 cups chicken stock

• 1 1/2 cups cooked borlotti beans

• 1 1/2 cups small fava beans

• 3 tbsp chopped flat-leaf parsley

• 1/4 cup grated Parmesan cheese

Serves 6

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Method:

1. Drain the spelt and put it in a saucepan with plenty of fresh water to cover. Add 1 tsp of salt, cover , and bring to a boil. Reduce the heat and simmer for 35 minutes until tender, stirring now and again to prevent sticking. Drain, reserving the liquid.

2. While the spelt is cooking, heat the oil with the rosemary in a large saucepan over medium heat. Gently fry the pancetta for 3-4 minutes until slightly crisp.

3. Add the pepper, onion, celery and garlic, and cook for another 4-5 minutes until soft. Season with salt and pepper. Put in the stock, then cover and simmer gently for 10 minutes.

4. When the vegetables are tender, add the spelt and borlotti beans to the pot. Bring to a boil and simmer for 15 minutes.

5. Add the fava beans and parsley, then simmer for 2-3 minutes more. The mixture should be quite thick and soupy, but you can thin it with the reserved spelt liquid if you wish.

6. Ladle into bowls and sprinkle with the Parmesan cheese.