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| Farro, borlotti bean and cavolo nero |
Serves 4-6
Farro, borlotti bean and cavolo nero soup ingredients: 2tbs olive oil , plis extra serve. 1 large onion, finely chopped. 2 large carrots, finely chopped. 1 rosemary sprig, finely chopped. 1/2 cup (100g) farro. 1.5L (6 cups) vegetable stock. 400g can borlotti beans, rinsed, drained. 1 bunch cavalo nero, roughly chopped
Methods of cooking
To make farro, borlotti bean and cavolo nero soup Heat the oil in a large saucepan over medium-high heat. Add onion, garlic, carrot and rosemary, then cook for 6 minutes or until lightly golden. Add farro and stir to coat the grains. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to medium and simmer for 25 minutes or until farro is just tender. Add borlotti beans and simmer for a further 10 minutes. Transfer one-third of the soup to a food processor and whiz to a puree, then return to the pan and sitr to combine. Add the cavalo nero and season, then cook for a further 4 minutes or until just wilted. Serve soup with a drizzle of oil. By then, the farro, borlotti bean and cavolo nero soup is ready
