Birthday Cake Toronto Candle

farro and bean soup with balsamic vinegar

Preparation: 20 '
Cooking: 2h 30 '
Difficulty: 1

Serves 4

• 2 liters of water
• 3 cloves of garlic
• 1 carrot 1 red onion
• 1 celery
• 200 g of beans
• 250 g of peeled barley
• oil
• few leaves of sage
• salt pepper
• paprika

This recipe is dedicated to Francesca and her boyfriend, who torments her mumbling with pots of beans!

Chop the carrot, onion, celery and two cloves of garlic. Place the mixture in a large pot and saute with three tablespoons of oil until the onion is golden. Add the beans and toast for 5 minutes. Add the sage, season with salt and pepper, add a tablespoon of paprika and a liter of water. Bring to a boil and cook uncovered for at least 2 hours until beans are tender. If the water falls too doves, aggiungetene other. After the cooking time, picked up one third of the beans and place them in a bowl. Filter the remaining beans with a strainer and shake it (if it be too thick, add a little 'stock).

Prepare the farro: toast it in a saucepan with two tablespoons of olive oil and a clove of garlic. Add three ladles of the broth from cooking the beans, and cook for 15-20 minutes, adding more stock from time to time. When cooked, add the mashed beans and whole beans.