Farro and Cabbage Tuscan Soup

Preparation: 1h and 40 minutes

Cooking time: 1 h and 10 minutes

People: 6 people

Difficulty: easy

INGREDIENTS:

• 600gr Tuscan cabbage
• 80gr lardo ST
• 1 clove of garlic
• 1 potatoes
• 1 pc celery stick
•  1 carrot
• 1 onions
• 200gr cannellini beans ST already cooked
• 120gr farro ST
• extra virgin olive oil ST to taste
• parmigiano reggiano
• 1 spoon of tomatoes paste
• rosemary to taste
• salt to taste
• red peppers flaks to taste

Preparation:

1. 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.
2. Clean and cut the vegetables into small pieces (600 g of Tuscan cabbage, 1 potato, 1 celery stalk, 1 carrot).
3. 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.
4. Boil, lower the heat and cook for 1 hour.
5. Add 220 g of canned cannellini beans (drained net weight) and the spelled and cook for another 10 minutes.
6. Chop 80 g of lard with a sprig of rosemary and brown them without dressing.
7. 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)