Farro Bean Soup

Ingredients

• Extra Virgin Olive Oil or
• Grated Parmesan or Pecorino Cheese or
• Basil Pesto
• 2 Ounces Finely Diced Prosciutto or Pancetta
• 1 Medium Onion Finely Chopped
• 1 Celery Stalk, Finely Chopped
• 3 Cloves Garlic, Peeled, And Minced
• 3 Tablespoons Olive Oil
• 1 (14 Ounce) Can Chopped Tomatoes
• 2 Small Zucchini, Diced
• 3 to 4 Cups Cooked Beans Of Choice (See Note Above)
• 1 Cup Pre-cooked Farro or Rice
• 1/4 Cup Chopped Fresh Basil or Parsley
• Red Hot Pepper Flakes (Optional)
• Salt & Pepper

Instructions

1. 1

   Heat the olive oil in a heavy saucepan...: Heat the olive oil in a heavy saucepan and once hot add the pancetta or prosciutto, celery and onion.

2. 2

   Cook over medium heat until the onion is...: Cook over medium heat until the onion is soft and fragrant and the pancetta is beginning to brown, about 7 to 8 minutes.

3. 3

   Add the garlic and cook another minute or...: Add the garlic and cook another minute or two.

4. 4

   Next, add the chopped tomatoes and zucchini.

5. 5

   Fill the empty can from the tomatoes with...: Fill the empty can from the tomatoes with water twice and add that to the pot.

6. 6

   Bring to a boil and season with the...: Bring to a boil and season with the red pepper flakes if using, as well as salt and pepper.

7. 7

   Add the cooked beans, basil and farro to...: Add the cooked beans, basil and farro to the pot and reduce the heat to a simmer, adding additional water if soup is too thick.

8. 8

   Continue to cook over low heat for 15...: Continue to cook over low heat for 15 minutes to meld the flavors. Serve warm with topping of choice.