Farro Spelt Soup all'Umbra

Ingredients

• 300 g farro spelt (triticum dicoccum), soaked overnight in cold water, drained
• 200 g dried borlotti beans, soaked overnight in cold water, drained
• 1.5 litres pork broth
• 2 stalks celery, finely chopped
• 1 medium carrot, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, lightly crushed
• 4 leaves fresh sage
• 1 sprig fresh rosemary
• 1 piece Parmigiano-Reggiano rind, rinsed
• fine sea salt fine sea salt, added in stages — farro absorbs salt aggressively
• to taste black pepper, freshly ground, at service
• To finish
• 4 tbsp Umbrian DOP extra-virgin olive oil, raw, drizzled at service
• 4 slices bread, toasted, crouton-cut, floated on each bowl

Method

1. 1
   Place the drained borlotti beans in a saucepan, cover generously with fresh cold water, and bring to a boil. Reduce to a steady simmer and cook until the beans are fully tender but still hold their shape, approximately 50–60 minutes. Drain; reserve the beans and discard the cooking liquid. The beans are ready when a single bean pressed between thumb and forefinger yields cleanly with no chalky centre.
2. 2
   Combine the pork broth, celery, carrot, onion, garlic, sage, rosemary, and Parmigiano rind in a large heavy pot. Bring to a gentle boil. Add the drained farro spelt. Reduce the heat and simmer, covered, until the farro grains begin to soften and some begin to split open, approximately 40 minutes. The broth at this stage will smell of pork fat and toasted grain.
3. 3
   Add the cooked borlotti beans to the pot. Season assertively with fine sea salt — taste and correct, remembering that farro will continue to absorb seasoning as the soup reduces. Remove the lid. This is where the dish lives or dies: the soup must cook uncovered for a further 20 minutes at a firm simmer so that the starch released from the split farro grains thickens the broth into a dense, unified porridge. Stir regularly to prevent the grains catching on the base.
4. 4
   Remove the rosemary sprig, sage leaves, garlic cloves, and Parmigiano rind. Taste and adjust salt. The soup is ready when a spoon drawn across the surface leaves a track that holds without flooding back.
5. 5
   Ladle into warmed bowls. Float one piece of toasted bread crouton on each portion, grind black pepper over the surface, and drizzle one tablespoon of raw Umbrian DOP olive oil directly onto the hot soup. Serve immediately.