Tuscan Farro And Bean Soup Zuppa Di Farro

Ingredients

• Extra-virgin olive oil for serving
• 1 small brown onion, finely chopped
• 1 small carrot, finely chopped
• 1 stick celery, finely chopped
• 2 tablespoons olive oil
• 2 ounces (50 grams) pancetta, about 4 thin slices
• 1 sprig rosemary
• 4 to 5 fresh sage leaves
• Salt and pepper
• Half of a 14-ounce can (7 ounces or 200 grams) peeled tomatoes
• 18 ounces (500 grams) of canned borlotti beans
• About 3 cups water or vegetable stock
• 1 cup (200 grams) of farro (semi-pearled or pearled, not whole grain)

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