Bean, pancetta and farro soup

Bibby's Kitchen
6 servings Prep: 20 mins, Cooking: 2 hrs
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A Tuscan inspired bean soup.

By Food24 August 06 2015
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Ingredients (14)

200 g beans — dried
2 tbsp olive oil
1 onion — finely diced
2 carrots — peeled and diced
2 celery stalks — diced
125 g pancetta — or smoked bacon, sliced
1 garlic clove — minced
1 tbsp fresh rosemary — finely chopped
2 tbsp fresh oregano — chopped or dried
1.5 l chicken stock
2 parmesan — rinds
1/3 cup barley
1 tbsp lemon juice
salt and freshly ground black pepper — to taste
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Place the beans in a bowl, cover with water and leave to soak for at least 7 hours or overnight. In a deep saucepan, sauté the onion until soft. Add the carrots and celery and cook for several minutes more. Add the pancetta and fry for 3 minutes before adding the garlic, rosemary and oregano. Drain the beans and add to the pot. Pour in the stock and add the Parmesan rinds.

Cover partially with a lid and simmer for 2 hours. Add the farro and cook for another hour or until the beans are completely soft. Add a little more water if the liquid has reduced too much. Season with salt and pepper and a squeeze of lemon juice. NB Don’t forget to remove the Parmesan rind!

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

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