Soup of Borlotti Beans and Farro

A Central Italy peasant dish

7 oz of dehydrated Borlotti beans
1 clove of garlic
1/2 stalk of celery
1 onion
1 rosemary twig
4 sage leaves
2 tbsps extra virgin olive oil
2 and 1/2 oz diced pancetta
7 oz of whole farro
salt, pepper

Soak the Borlotti beans in cold water for 12 hours, preferably using a clay pot. Add to the beans the crushed garlic and celery cut into 2-3 large pieces. Bring to a boil using the clay pot directly over the flame and allow to cook for 1 to 1 1/2 hours. Chop the onion together with the rosemary twig, the sage, and saute in the oil using a separate pan. Add the pancetta and allow to brown before adding the farro. Add this saute to the cooking Borlotti beans and add boiling water if necessary. Cook for another 40 minutes. Adjust for salt and pepper and serve after drizzling good olive oil and adding parmesan cheese. Serves four.