Minestrone with farro

MINESTRONE with FARRO 04499 INGREDIENTS for 4 PEOPLE 150 g, 200 g striped fingering of spelt, 150 g cannellini beans or cannellini beans 100 g of dried, 1 stick of celery, 1 carrot, 1 onion, 1 clove of garlic, 3-4 leaves of black cabbage, 2 ripe tomatoes, San Marzano tomatoes, 100 g of fresh sausage, 2 tablespoons of olive oil, 2 tablespoons of grated pecorino cheese, salt, black pepper.

Time: 3 hours Difficulty: minimum PROCEDURE Put the farro soaked in water the night before cooking.

If you use the dried cannellini put soaked them too.

Drain and rinse the farro, pour it in a pot and cover with fresh water.

Add salt and simmer, over low heat for a couple of hours.

Separately boil the beans for about 1 hour.

Chop celery, carrot, onion and garlic.

Cut the tomatoes into small pieces; wash the cabbage and cut into strips.

Peel the sausage, sbriciolatela and put to fry in a saucepan with the oil for 2 or 3 minutes.

Add the chopped vegetables and let them dry for 10 minutes.

Add the cabbage and tomatoes.

Pour over the vegetables and beans with their cooking water.

Check the salt and let simmer for 20 minutes over medium heat.

Drain the farro and transfer it into the pot with the other vegetables; continue cooking for another 15 minutes.

Add the pasta and cook for 10 minutes.

Turn off the heat and let stand 10 minutes for other soup.

Serve sprinkled with freshly ground black pepper and grated cheese.

To add a tablespoon of raw oil.