April 22, 2020
Sogno Toscano
Farro and Cannellini Beans Soup
![](https://cdn.shopify.com/s/files/1/0362/0401/9852/files/E-COMMERCE_BLOG_BANNER_1_1024x1024.png?v=1684458342)
Procedure: 30 minutes
Cooking Time: 25 minutes
People: 4
Difficulty: Easy
Ingredients:
![](https://cdn.shopify.com/s/files/1/0362/0401/9852/files/E-COMMERCE_BLOG_BANNER_2_1024x1024.png?v=1684458704)
Preparation
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Cover the Farro & Beans with fresh cold water and let rest overnight.
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Wash the Kale & chop in Julienne.
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Fry 150 g of mixed vegetables (½ onion, 1 carrot, leek) in a saucepan with 3 tablespoons of oil. Add Kale after 10 minutes. If you want to add Prosciutto, this is the time!
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Add 2 liters of boiling vegetable broth
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Add the farro, the beans, 2 sage leaves and cook for 15-18 minutes or until beans are cooked. Season with salt, pepper and serve hot soup.
![](https://cdn.shopify.com/s/files/1/0362/0401/9852/files/E-COMMERCE_BLOG_BANNER_3_1024x1024.png?v=1684458838)