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1 cup Alce Nero Farro [2]- 1 1/2 cups Alce Nero Cannellini Beans, soaked overnight if dry, or drained if jarred
- 1 1/2 cups Valgri Ceci Bean [3]s, soaked overnight if dry, or drained if jarred
- 2 tablespoons Monini DOP Umbria Extra Virgin Olive Oil [4]
- 1/2 cup Pancetta [5], diced (optional)
- 1/2 cup onion, chopped
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 24 ounces La Valle San Marzano Tomatoes DOP [6], crushed
- 2 tablespoons flat-leaf parsley, chopped
- 2 1/2 quarts water
- 2 teaspoons sea salt
- Black pepper to taste
- 1/3 cup Laudemio Marchese Extra Virgin Olive Oil [7]
- 1/2 cup Aged Parmigiano Reggiano DOP [8]
If using dried beans, cover with water and cook until tender, about 45 minutes. Cover farro with water, bring to boil, and simmer until just tender, about 25 minutes. Heat saute pan. If using Pancetta, saute it with celery, onion, and carrot for about 10 minutes minutes in 2 tablespoons of Partanna Extra Virgin Olive Oil, until vegetables are soft and onion translucent. If not using Pancetta, saute the vegetables in olive oil. Add tomatoes and saute for 15 minutes more. Then add cooked or drained beans and half parsley. Stir well, and add water. Bring to a boil, and then reduce to a fast simmer for 20 minutes. Add drained farro, salt, and pepper. Simmer for 10-15 minutes more until very hot.
Ladle into bowls, sprinkle with remaining parsley. Spoon a tablespoon of Laudemio EVOO and tablespoon or two of Parmigiano into each bowl and serve.
Serves 4-6