
Preparation: 1h and 40 minutes
Cooking time: 1 h and 10 minutes
People: 6 people
Difficulty: easy
INGREDIENTS:

Preparation:
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Cook 120 g of Farro or called pearl spelled following the instructions of the pack; peel 1 onion and 1 clove of garlic and tritali.
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Clean and cut the vegetables into small pieces (600 g of Tuscan cabbage, 1 potato, 1 celery stalk, 1 carrot).
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Brown the onion and garlic in a saucepan with 3 tablespoons of oil, add the vegetables and 2 liters of cold water with 1 tablespoon of tomato paste and a pinch of chilli pepper.
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Boil, lower the heat and cook for 1 hour.
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Add 220 g of canned cannellini beans (drained net weight) and the spelled and cook for another 10 minutes.
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Chop 80 g of lard with a sprig of rosemary and brown them without dressing.
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Spread the hot soup in the soup plates and serve with the chopped lard and rosemary. (topped with grana padano o parmigiano reggiano if desire)
