Tuscan Bean Soup

1/4 cup olive oil 
1/4 cup chopped celery
1/3 cup diced carrot 
1/3 cup diced onion 
2 garlic cloves, chopped 
1.5 cups dried white beans such as cannellini or Great Northern, soaked in water overnight 
6 cups Chicken Stock 
15 ounce can plum tomatoes, San Marzano preferably
2 sprigs fresh rosemary 
3/4 cup farro 
Olive Oil for drizzling 
Grated Parmiggiano-Reggiano for grating or shaving for garnish 

In a large pot over medium heat, heat the olive oil.
Add the vegetables and garlic and saute slowly, about 7-8 minutes.
Drain the beans and add to the pot with the stock.
Break up the tomatoes a little with a spoon (I use my fingers) and add to the pot with the rosemary.
Raise the heat a little and bring to a simmer and then reduce the heat to low and cook, covered, until all the beans are tender, about one hour.
Discard the rosemary. 
Meanwhile, cook the farro in a small saucepan with water to cover and simmer, covered, for about 25 minutes.
Drain and set aside.
Take a stick (or immersion) blender and insert into the soup and puree. 
Add the farro and reheat gently.
Ladle the soup into bowls.
Drizzle with a little extra virgin olive oil and shave Parmigianno-Reggiano cheese on top.
Serve immediately.


2 thoughts on “Tuscan Bean Soup

  1. Pingback: Menu for Cath & Uriah Part II « Bite Me

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