Name: Bean, pancetta and farro soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 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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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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Method:

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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