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.