Luccan Farro Soup

Serves 6-8


Olive oil
1/2 cup pancetta, chopped fine
1 medium yellow onion
2 cloves garlic, chopped fine
3 stalks celery, sliced thin
1 small leek, thinly sliced
1 medium carrot, chopped fine
1 cup tomatoes, chopped
1 cup farro, cooked
11/2 cups white beans, cooked
2 cups hearty vegetable stock
3 teaspoons salt 
2 teaspoons black pepper
1/4 cup fresh basil, chopped fine
1/4 cup fresh parsley, chopped fine
2 tablespoons fresh sage, chopped fine
Pecorino Romano


In a large soup pot heat up a bit of oil to medium high heast, covering the bottom of the pan. Add the pancetta, yellow onions, and garlic and saute a few minutes. Add the celery, leek and carrots and continue to saute for about 3 minutes. Add the tomatoes, the farro and the white beans and add the vegetable stock. Bring to a boil and reduce temperature to medium low and cook for about 20 minutes or until the vegetables and farro are tender. Season with salt and pepper and add the herbs. Turn the pot off and let stand for 10 minutes. Serve garnished with freshly grated Pecorino Romano!