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" Ingredients \u2022 1 lb. dried heirloom beans, preferably Ojo de Cabra or Borlotti* \u2022 1 cup farro \u2022 \u00BE lb. Savoy cabbage, coarsely chopped \u2022 \u00BC cup extra-virgin olive oil \u2022 2 oz. pancetta, minced \u2022 1 large yellow onion, minced \u2022 3 large cloves garlic, minced \u2022 1\u00BD tsp. minced fresh rosemary \u2022 2 tbsp. minced Italian parsley, plus more for garnish \u2022 \u00BC tsp. hot red pepper flakes \u2022 1 cup finely chopped canned San Marzano tomatoes \u2022 Kosher salt Directions Soak the beans overnight in water to cover generously. The next day, drain the beans and put them in an 8-quart pot with 3 quarts cold water. Bring to a boil over moderate heat, skimming any foam. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the beans are beginning to soften but are still a bit firm, about 40 minutes. Stir in the farro and the cabbage. Return the soup to a simmer and simmer gently, partly covered, until the beans are tender, 30 to 45 minutes more. While the beans and farro cook, heat the olive oil and pancetta in a 10-inch skillet over moderate heat. Let the pancetta sizzle and render some of its fat, but do not let it brown. Stir in the onion, garlic, rosemary, parsley and hot pepper flakes. Cook, stirring, until the onion is soft, about 10 minutes. Stir in the tomatoes, raise the heat to moderately high, and cook, stirring constantly, until the sauce is thick and the tomatoes have softened, about 5 minutes. Stir the contents of the skillet into the soup pot and simmer, partially covered, for 15 minutes. Season with salt. Cover and let rest for 15 minutes before serving. Divide evenly among soup bowls and top each portion with a little additional parsley. Serves 8 to 10. *Heirloom beans are available in gourmet grocery stores or online at Rancho Gordo (RanchoGordo.com) or Purcell Mountain Farms (PurcellMountainFarms.com). "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2333/heirloom-bean-farro-soup-savoy-cabbage-recipe-a-61338/>