A simple winter soup perfect for those chilly nights when you can't seem to get warm. This delightful blend of creamy haricot beans, smoky paprika, farro, and tomato passata creates a flavourful and satisfying meal that everyone will enjoy.

Serves 4

1 cup Girolomoni Organic Farro Perlato
325g El Navarrico Haricot beans
1 large white onion, finely chopped
2 cloves garlic, crushed
3 Tbsp Pons traditional extra virgin olive oil
500ml Foundation Vegetable Stock
690g Sabato Tomato Passata
50g Parmigiano Reggiano rind
2 tsp La Chinata Smoked sweet Paprika
splash Pons Sherry vinegar
fresh basil leaves, coarsely torn
Sal de Añana Spring Salt

Heat olive oil in a frying pan. Add the onion, garlic, and smoked paprika, cooking until softened while stirring frequently to prevent browning.

Stir in the farro, coating the grains for about 3 minutes. Then add the passata, stock, beans, basil, and Parmigiano rind.

Bring the mixture to a boil, then reduce to a simmer for 30 minutes, or until the farro is tender but still has a slight bite. Season with salt and pepper, and finish with a drizzle of Pons sherry vinegar and fresh basil.




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