👨‍🍳 作り方

1. 1

   Soak the farro and beans separately in fresh water overnight. Drain and rinse them.

   💡 プロのコツ: Soaking is crucial for both farro and beans to ensure proper cooking and digestibility.
2. 2

   In a large soup pot, heat the olive oil over medium heat. If using pancetta, add it and cook until crispy. Remove pancetta and set aside, leaving the rendered fat in the pot.

3. 3

   Add the chopped onion, carrot, and celery to the pot. Sauté until softened, about 8-10 minutes.

4. 4

   Add the minced garlic and sauté for another minute until fragrant.

5. 5

   Add the chopped potatoes, rosemary sprig, and chopped sage leaves. Stir well.

6. 6

   Add the drained farro and beans to the pot. Pour in the vegetable stock (or water).

7. 7

   Bring the soup to a boil, then reduce the heat, cover, and simmer for at least 1 to 1.5 hours, or until the farro and beans are tender.

   💡 プロのコツ: Stir occasionally to prevent sticking. Add more liquid if the soup becomes too thick.
8. 8

   If you soaked dried beans, you can cook them separately until tender before adding them to the soup, or cook them directly in the soup if you have enough time.

9. 9

   Season the soup with salt and freshly ground black pepper to taste. If you cooked pancetta, stir it back in.

   💡 プロのコツ: Taste and adjust seasoning before serving.
10. 10

    Let the soup rest for at least 30 minutes before serving to allow the flavors to meld.

    💡 プロのコツ: This soup is often even better the next day.
11. 11

    Serve hot, drizzled with extra virgin olive oil. Crusty bread is an excellent accompaniment.

    💡 プロのコツ: A sprinkle of grated Parmesan cheese is also a nice addition.