Farro and Borlotti Bean Soup

Instructions

1. 1

   Clean the carrot and cut it into small pieces, chop the onion and finely dice the celery; place them in the pressure cooker with 2 cloves of garlic and 3 tablespoons of oil and cook for about 5 minutes until the onion softens. Add the fresh borlotti beans and cook for another 5 minutes, add the sage leaves to taste, and season with salt.

2. 2

   Add 1 liter of water, bring to a boil and then close the pressure cooker with its lid; after the pressure whistle, cook for 30 minutes over low heat. After this time, open the pot, being careful that the pressure has subsided and check the cooking of the beans, which should be tender; set aside about a third of the beans in a bowl and blend the rest through a strainer. Keep the cooking broth aside, which you will use for the farro, and pour the beans and vegetables into the mixer and blend until smooth; set aside in a warm place.

3. 3

   Now proceed to prepare the farro 7 by toasting it for about 3 minutes in a saucepan with the remaining garlic and oil over low heat. Add three ladles of the cooking broth from the vegetables and cook, adding a ladle of broth at a time for the time indicated on the package (about 15-18 minutes). At the end of cooking, add the pureed beans and vegetables and mix well, adding more broth if it is too thick; finally, add the whole beans that you had set aside earlier. Serve with a drizzle of extra virgin olive oil, if desired.