The farro can get soft if it sits in the soup overnight, so cook it separately and add it only to the amount of soup you’re serving.

SERVES 6 AS A MAIN DISH, 8 AS A FIRST COURSES

INGREDIENTS

• 3 Tbs. olive oil
• 3/4 cup chopped pancetta
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium stalks celery, chopped
• 4 large cloves garlic, minced
• 2 tsp. chopped fresh sage, marjoram, or thyme, or a mix
• 1 1/4 cups dried chickpeas or cannellini beans (or a combination), picked over, soaked overnight, and drained (or 3 1/2 cups canned chickpeas, cannellini beans, or a combination)
• 1 1/2 cups canned diced tomatoes
• 2 quarts homemade or lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 1 1/4 cups uncooked whole-grain farro
• Extra-virgin olive oil, for garnish
• Freshly grated Parmigiano-Reggiano, for garnish

INSTRUCTIONS

1. Heat the olive oil in a soup pot set over medium heat.
2. Add the pancetta and sauté until golden brown, about 5 minutes.
3. Add the onion, carrots, celery, garlic, and herbs and sauté until the vegetables soften, about 5 minutes.
4. If using dried beans:
5. Add the soaked, drained beans to the soup pot with the tomatoes, the broth or water, and 2 tsp. salt, and bring to a boil.
6. Reduce the heat, cover, and simmer until the beans are tender, 1 to 2 hours.
7. Season with salt and pepper.
8. For a creamier soup, purée 1 cup of the bean mixture and stir it back into the pot.
9. If using canned beans: Drain and rinse them, add the tomatoes, broth or water, and 2 tsp. salt to the soup pot and bring to a boil. Reduce the heat, add the beans, and simmer for about 20 minutes. Season with salt and pepper. For a creamier soup, purée 1 cup of the bean mixture and stir it back into the pot.
10. In a saucepan, bring 6 cups salted water to a boil.
11. Add the farro, reduce the heat, and simmer until it’s just al dente and chewy, 10 to 30 minutes.
12. Drain the farro, add it to the soup, and simmer for another 10 to 15 minutes to let the flavors meld and to finish cooking.
13. Stir to prevent scorching.
14. Ladle into bowls and garnish with a swirl of olive oil, grated cheese, and pepper.

WHAT IS FARRO?

• Farro is an ancient variety of wheat cultivated in Italy that has caught the attention of cooks in the United States. It has a nutty flavor and a firm, chewy texture that resembles barley more than wheat. Italians put farro in soups, salads, and stuffings.
• Buying tips: Don’t confuse whole-grain farro with the cracked form, which looks like bulgur, has a very different texture, and cooks much faster. You can buy whole-grain farro in specialty food shops or by mail order.
• Cooking basics: Many farro recipes say to soak it for 2 hours to shorten the cooking time, but we in the Fine Cooking test kitchen find it unnecessary. Simmer1 part whole-grain farro in about 5 parts salted water until it’s pleasantly toothy and chewy but no longer hard and then drain any excess water. Unsoaked, it cooks in 15 to 30 minutes. Cooked farro will keep in the refrigerator for 5 days; reheat it in broth or water.

NUTRITION INFORMATION PER SERVING:

• 330 CALORIES | 16g PROTEIN | 43g CARB | 12g TOTAL FAT | 2g SAT FAT | 7g MONO FAT | 2g POLY FAT | 10mg CHOL | 820mg SODIUM | 7g FIBER