Recipe: Tuscan Farro and Bean Soup (Zuppa di Farro)
Description: Zuppa di Farro (farro and bean soup) is an institution in the walled town of Lucca and its surroundings. It is usually made with dried borlotti beans, soaked overnight and cooked the next day for superior texture and flavor, but canned beans work in a pinch.   It's served, as all good bean soups are, with a drizzle of good olive oil. A bowl of this washed down with a glass of red wine will keep you warm all winter long.
Ingredients: [{"text": "1 splash extra-virgin olive oil for serving"}, {"text": "1 small brown onion, finely chopped"}, {"text": "1 small carrot, finely chopped"}, {"text": "1 stick celery, finely chopped"}, {"text": "2 tablespoons olive oil"}, {"text": "2 ounces (50 grams) pancetta, about 4 thin slices"}, {"text": "1 sprig rosemary"}, {"text": "4 to 5 fresh sage leaves"}, {"text": "1 pinch salt and pepper, to taste"}, {"text": "1/2 of a 14-ounce can (7 ounces or 200 grams) peeled tomatoes"}, {"text": "18 ounces (500 grams) of canned borlotti beans"}, {"text": "3 cups water or vegetable stock, more to taste"}, {"text": "1 cup (200 grams) of farro (semi-pearled or pearled, not whole grain)"}]
Instructions: None
