Farro Soup (Minestra di Faro)
Adapted from Mark Bittman’s Diner’s Journal, New York Times, 12/18/08 • 1 cup farro, soaked overnight • 1 cup dry white beans, soaked overnight • 2 tablespoons good olive oil • 1 large onion, chopped • 2 celery stalks, chopped–and … Continue reading
