2slicesthick breadcrusts removed, I used whole wheat sourdough
For the soup:
1celery ribfinely chopped
2cupscooked borlotti (cranberry) beans
15ouncecan tomato sauce
1cupfarro or spelt berries
salt and freshly ground black pepper to taste
extra virgin olive oil
To make the croutons:
Preheat the oven to 300°.
Rub the bread slices on both sides with the garlic halves.
Cut bread into 1/2 to 1-inch cubed. Spread in a single layer on a cookie sheet. Drizzle generously with olive oil and add a light sprinkle of salt. Bake 15 minutes, stir; bake 15 minutes more. Remove from oven and reserve.
To make the soup:
Heat a medium soup pot over medium heat. Add bacon; cook and stir until bacon is crisp and fat is rendered.
If there isn't much fat; add a swirl of olive oil. Add carrot, onion, celery and a small pinch of salt; cook and stir until onion is translucent - about 3 minutes.
Add borlotti (or cranberry) beans and stir to coat. Add tomato sauce; stir to combine. Add the farro or spelt and stir to combine.
Reduce heat to low and add water. Simmer on low for 1 1/2 hours.
Season to taste with salt and freshly ground black pepper. Sprinkle croutons on top of soup; drizzle with extra virgin olive oil. Serve.
Pinch and Swirl | Farro and Borlotti Bean Soup with Garlic Croutons | https://pinchandswirl.com/farro-and-borlotti-bean-soup/