Pick through dried beans to make sure they are clean, no stems, etc. Clean, rinse and soak beans and farro overnight or at least 12 hours in cold water.
In a large pot heat extravirgin olive oil and the garlic; add onion, carrot and celery and saute until the vegetables are limp and translucent. Add broccoli, stir well and cook for a few minutes, then add tomatoes and continue to cook for about 2 minutes more over a medium heat.
Pour in the wine and when it has evaporated add the beans and farro, stir well and pour in the broth. Add rosemary. Continue to cook for 1 hour over a low-medium heat, stirring frequently. When done adjust seasoning and complete with fresh parsley and grated Parmigiano cheese. Serve immediately.
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