This comforting, gentle soup is homey in feel, but l would be happy to serve it in the restaurant, too. Farro and borlotti beans are good together, young spring carrots are delicious - and celery is good with almost anything.
40ml/11/2 fl oz extra-virgin olive oil
1 yellow onion, peeled and chopped (omega)
1 clove of garlic, peeled and crushed
5 sage leaves, torn
4 carrots, peeled and chopped into characterful chunks
3 stalks of celery, chopped
250g/8oz cooked borlotti beans
250g/8oz cooked farro
600ml/1 pint homemade chicken stock, or water if you prefer
Freshly ground black pepper
To finish the soup
30ml/1fl oz extra-virgin olive oil
A handful of chopped flat-leaf parsley
60g/21/2 oz freshly grated Parmesan
Place a medium-sized, heavy-based pan on top of the stove over a medium heat. Add the olive oil, onion, garlic and torn sage leaves; season with a pinch of salt, and sweat for 5 minutes.
Add the carrots and celery, then turn the heat to low and cook for 15 minutes more.
Now add the cooked borlotti beans and farro. Stir well and pour over the chicken stock. Turn the heat to medium and cook for 10 minutes more.
Taste, adding a generous amount of freshly ground black pepper and a good pinch of salt, if needed.
Finish with the chopped parsley, olive oil and freshly grated Parmesan.Reuse content