borlotti bean soup with kale, rosemary and farro

This is a warming, savoury soup with lots of depth and texture. My homage to the flavours found in classic Italian pasta dishes such as pasta e fagioli and pasta e ceci, minus the pasta itself. Taking the basic elements of such recipes – the soffritto base, the fresh rosemary, the tomato purée and the beans – this is somewhere between pasta e fagioli and a version of ribollita. Perfect for a warm summer’s evening!

4 tbsp olive oil
1 red onion, finely chopped
2 sticks of celery, finely diced
A sprig of rosemary
2 x 400g tins borlotti beans, drained and rinsed
1 tsp tomato purée
1.2 litres vegetable stock
4 tbsp olive oil
100g kale, chopped (thick stalks removed)
80g uncooked farro
Sea salt
Black pepper

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