This hearty soup makes a wonderful winter warmer. With creamy El Navarrico white beans and Girolomoni organic farro, this soup is delicious served with slices of freshly grilled ciabatta.

Serves 4

2 Tbsp Extra virgin olive oil (EVO), plus extra for serving
1 large onion, finely diced
1 large carrot, finely diced
1 stick celery, finely diced
150g prosciutto trimmings or pancetta, finely diced
1 sprig rosemary, leaves finely chopped
5 sage leaves, finely chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
1 cup Sabato tomato passata
3 cups chicken or vegetable stock
1 cup Girolomoni organic farro perlato
660g jar El Navarrico large white beans

Heat EVO in a large, heavy-based saucepan, over a medium heat.  Add the onion, carrot, and celery and cook for 10 minutes until soft but not browned. Add the prosciutto and continue cooking until the fat has melted. Add herbs, garlic, and a little salt and pepper and cook for 1 minute more.

Stir in the tomato passata, stock and farro. Bring the mixture to the boil then turn down the heat to simmer for 45 minutes or until the farro is cooked. Stir every now and then to check that the soup is not sticking to the bottom of the pan and add a little water to loosen the soup, if necessary.

Add the jar of beans, along with their liquid, and simmer for 5-10 minutes until hot. Remove one quarter of the soup to a blender and blend until smooth. Stir the puree back into the soup. Check and adjust seasoning with salt and pepper. Serve in bowls topped with a drizzle of extra virgin olive oil.

Recipe by Julie Le Clerc



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