Farro and bean minestrone

Today we made this hearty Italian winter dish from The Silver Spoon, which Sara gave me under the Christmas tree.

• 2 tbsp olive oil
• 1 onion, chopped,
• 1 stick celery, chopped
• 1 clove garlic, chopped
  
• 1/2 cup white wine
• 1 litre stock (vegetable, chicken, veal)
  
• 3 tomatoes (tinned)
• 5 sage leaves
• 150 g dried white beans (haricots or cannelini) soaked overnight, drained
  
• 200 farro (perlato) soaked overnight, drained
• Italian sausages (optional)
  

Heat the olive oil in a large, heavy-bottomed pan. Fry the onion, celery, carrot and garlic until soft. Add the white wine and simmer until almost evaporated. Add the stock, the tomatoes, the beans and teh sage leaves and simmer until the beans are done (appr. 1 hour, depending on how old your beans are). Transfer to a blender and bledn until smooth (this can also be done in the pan with a hand held blender. Add the soaked 'farro' and simmer for another 2o minutes. I added some nice "Napoli Italian Pork Sausages", which I first gently fired and then let simmer with the soup for the last ten minutes or so.

Just before serving taste the soup and add salt, pepper or other condiments to perfect the seasoning.

Meanwhile we can look for salvaged goods at Lassco.