This is a thick hearty soup that’s perfect for what we hope are the last chilly days of the winter. It’s an adaptation of Mesc-Iua, a Ligurian soup The Silver Spoon says has been around for ages. Taste it and you’ll see why.
White Bean Soup with Farro
- 2 1/2 cups dried cannellini beans
- 1 cup dried chick peas
- 1/2 cup farro
- 1 ham hock
- 4 cups stock (chicken or vegetable)
- 2 tbsp chopped sage
- salt/pepper to taste
- olive oil
Soak beans and farro in cold water overnight. Drain and return to large stockpot. Cover with water, add ham hock and bring to a boil. Reduce to a simmer and cook for 90 minutes. Add sage, stock and season with salt and pepper. Return to a simmer and continue to cook until soup is thick and beans are creamy, about 90 minutes more. Remove ham bone, season soup with salt and pepper and serve drizzled with olive oil.