Zuppa di Farro Lucchese — Tuscan Farro and Bean Soup

Heat 30 ml of the olive oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the pancetta and cook for 8–10 minutes, stirring occasionally, until the fat has fully rendered and the pancetta is lightly golden.

Add the diced onion, carrot, and celery. Stir to coat in the pancetta fat and cook for 8 minutes until softened and beginning to sweeten.

Add the garlic cloves and rosemary sprig. Stir in the canned tomatoes, breaking them up with a spoon. Cook for 3 minutes.

Add the drained borlotti beans, the parmesan rind (if using), and 800 ml of the broth. Bring to a gentle simmer and cook uncovered for 15 minutes.

Remove and discard the rosemary sprig and parmesan rind. Use a stick blender to purée directly in the pot — blend roughly two-thirds of the contents while leaving visible whole beans and vegetable chunks. The base should look thick and creamy.

Rinse the pearled farro under cold water and stir it into the purée. Pour in the remaining 200 ml of broth.

Cook over medium-low heat, stirring every 3–4 minutes to prevent sticking, for 25–30 minutes until the farro is al dente. Add a splash of water if the soup tightens too quickly — the finished consistency should be thick, closer to a porridge than a broth.

Tear in the sage leaves and stir through. Season generously with salt and black pepper. Pull off the heat while the farro still has a slight bite; it will continue to swell as it sits.

Ladle into warmed bowls. If you have stale Tuscan bread, lay a thick slice in the bowl before ladling. Drizzle with the remaining 30 ml of olive oil and serve immediately.