Ingredients:

1 splash extra-virgin olive oil for serving

1 brown onion small, finely chopped

1 carrot small, finely chopped

1 stick celery, finely chopped

2 tablespoons olive oil

1 sprig rosemary

4 fresh sage leaves

1 pinch salt & pepper to taste

0.5 x 14 ounce (200 grams) peeled tomatoes can

1 x 15 oz cannellini beans can

3 cups vegetable stock, more to taste

1 cup (200 grams) farro semi-pearled or pearled, not whole grain

8 ounces frozen spinach

Method:

Heat the olive oil in a wide soup pot or saucepan; add the chopped onion, carrot, and celery and gently cook until soft and translucent. Add herbs and peeled tomatoes and season with salt and pepper.

Add the cannellini beans, along with their liquid. Stir to combine everything and add 2 cups of vegetable broth. Bring the mixture to a simmer, cook 10 minutes uncovered, then remove from heat. Remove the rosemary stick and blend (an immersion blender is ideal for this) until smooth.

Add the farro to the bean purée (along with another cup of broth to loosen it, using more or less as necessary) and continue cooking over low heat for about 20-30 minutes, stirring every now and then to check that the soup is not sticking to the bottom of the pan, until the farro is cooked al dente. It is a thick soup but you can add more broth to your liking. Add the frozen spinach at the end, until it heats through. Check for seasoning.

Serve the soup with freshly ground black pepper and extra virgin olive oil drizzled over the top.