5.0
(5)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Add the olive oil (1 tbsp) and chopped carrot, celery and onion to large pot and saute gently on a medium/low heat until soft. Add the pancetta (1/2 cup/100g) and garlic (2 cloves) and cook for a further 2-3 minutes, stirring occasionally.
Step 2
Rinse the canned borlotti beans (3 cups/800g) and add them to the vegetables and pancetta with 2 cups/500ml of vegetable stock.
Step 3
Blitz the beans, veg and pancetta into a puree using a hand-held blender ( don't worry if it's not completely smooth as long as the majority of the mixture has been pureed)
Step 4
Rinse the farro thoroughly under running cold water. Put the soup back over a medium heat and add the farro (1 cup/180g).
Step 5
Add the passata (2 tbsp), 3 more cups of vegetable stock (750ml), a pinch of salt and pepper and rosemary sprigs, stir the soup and cook covered for 30-40 minutes until the farro is cooked through.
Step 6
Serve in large bowls with a drizzle of olive oil, a sprinkling of pepper and some crusty bread.
Your folders
cooking.nytimes.com
5.0
(2.4k)
Your folders
themediterraneandish.com
4.9
(9)
35 minutes
Your folders
gatheringdreams.com
10 minutes
Your folders
cleancuisine.com
Your folders
acouplecooks.com
4.4
(5)
20 minutes
Your folders
deliciousbydesign.net
5.0
(1)
120 minutes
Your folders
foodnetwork.com
4.8
(59)
5 minutes
Your folders
allrecipes.com
5.0
(1)
1 hours, 10 minutes
Your folders
chelseasmessyapron.com
5.0
(4)
20 minutes
Your folders
sweetpeasandsaffron.com
5.0
(3)
60 minutes
Your folders
inspirationkitchen.com
Your folders
cooking.nytimes.com
4.0
(1.0k)
Your folders
bonappetit.com
4.8
(37)
Your folders
carriesexperimentalkitchen.com
2.0
(2)
15 minutes
Your folders
delicious.com.au
165 minutes
Your folders
tasteofhome.com
4.7
(7)
15 minutes
Your folders
veganricha.com
5.0
(15)
20 minutes
Your folders
ontariobeans.on.ca
40 minutes
Your folders
taste.com.au
4.5
(6)
20 minutes