Name: Tuscan Farro and Bean Soup
Cook time: 50 min
Total time: 12 1/2 hr
Yield: Makes 6 to 8 servings
Ingredients: 1 cup dried borlotti or cranberry beans; 3 tablespoons extra-virgin olive oil plus additional for drizzling; 1 large onion, coarsely chopped; 2 carrots, coarsely chopped; 1 celery rib, coarsely chopped; 2 garlic cloves, smashed and peeled; 10 cups water; 1 large tomato (1/2 lb), coarsely chopped; 1/4 cup loosely packed fresh flat-leaf parsley leaves; 10 fresh sage leaves; 3 sprigs fresh thyme; 1 cup whole-grain farro; 2 1/2 teaspoons salt; 1/2 teaspoon black pepper

Minestra di farro
Puréed-bean soups can sometimes be monotonous, but here farro's seductively chewy texture is anything but boring. This recipe has the comforting appeal of pasta e fagioli. Farro is available from Far Away Foods (farawayfoods.com).

Cooks' Notes:

· To quick-soak, put beans in a 4- to 5-quart pot and cover with cold water by 2 inches. Bring to a boil, uncovered, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour before draining.
· Soup can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Thin with water when reheating.

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