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Farro and borlotti bean soup
by Giulia Scarpaleggia

Ingredients

Store Cupboard

  • 250g of borlotti beans, dried
  • sea salt

Fruit & Vegetables

  • 1/2 red onion, finely chopped
  • 500g of potatoes, peeled and cut into large chunks

Oils & Vinegars

  • 2 tbsp of extra virgin olive oil, plus extra for drizzling

Cereals, Grains & Pasta

  • 350g of farro, or pearl barley

Spices & Dried Herbs

  • 4 sage leaves
  • freshly ground black pepper

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