Tuscan Farro Soup

Ingredients

• 2 slices thick bread (crusts removed, I used whole wheat sourdough)
• 1 clove garlic (halved lengthwise)
• olive oil
• salt
• 2 slices bacon (diced)
• olive oil
• 1 carrot (finely chopped)
• 1 onion (finely chopped)
• 1 celery rib (finely chopped)
• 2 cups cooked borlotti (cranberry) beans
• 15 ounce can tomato sauce
• 1 cup farro or spelt berries
• 2 1/2 cups water
• salt and freshly ground black pepper to taste
• extra virgin olive oil

Instructions

1. 1

   To make the croutons:

2. 2

   Preheat the oven to 300°.

3. 3

   Rub the bread slices on both sides with the garlic halves.

4. 4

   Cut bread into 1/2 to 1-inch cubed. Spread in a single layer on a cookie sheet. Drizzle generously with olive oil and add a light sprinkle of salt. Bake 15 minutes, stir; bake 15 minutes more. Remove from oven and reserve.

5. 5

   --- To make the soup: ---

6. 6

   Heat a medium soup pot over medium heat. Add bacon; cook and stir until bacon is crisp and fat is rendered.

7. 7

   If there isn't much fat; add a swirl of olive oil. Add carrot, onion, celery and a small pinch of salt; cook and stir until onion is translucent - about 3 minutes.

8. 8

   Add borlotti (or cranberry) beans and stir to coat. Add tomato sauce; stir to combine. Add the farro or spelt and stir to combine.

9. 9

   Reduce heat to low and add water. Simmer on low for 1 1/2 hours.

10. 10

    Season to taste with salt and freshly ground black pepper. Sprinkle croutons on top of soup; drizzle with extra virgin olive oil. Serve.