Farro soup with beans

Farro is a sort of spelt that grows in Mediterranean countries. It is very tasty and nutricious.

This is a recipe of a very common soup which is diffused in Tuscany.

Ingredients:
2 garlic cloves
1 carrot
1 sprig of parsley
1 sprig of basil
1 sage leaf
half red onion
50 gr bacon
200 gr dried beans
2 tablespoons of tomato purée
salt
extravirgin olive oil
250 gr farro

Directions:
The day before preparing the soup, soak beans in water and cook them the morning after with a garlic clove and a sage leaf. Add salt at the end.
Fry lightly minced bacon, olive oil and beaten garlic, carrot, parsley, basil, onion.
Mix 2/3 of the beans and create a fine cream, which must be added as soon as the bacon fat melts. Then add the remaining whole beans with some tomato purée. After a few minutes add the beans cooking water, salt and let it boil for 45 minutes over a low flame. Afterwards add the farro, which has to be previously washed.
The cooking time of the farro depends on the kind of grain. Usually it takes from 30 to 40 minutes. When ready, sprinkle with some olive oil and some pepper to taste.