Instructions:
Wash beans; soak overnight in two separate pots. Keep beans in separate pots and simmer each in 4 cups of water for about an hour (until tender). When beans are finished, simmer farro with 4 cups of water for 15 minutes. Add beans (with their water) into the farro. Add salt and pepper, simmer for 10 more minutes. Remove from heat and stir in Parmigiano-Reggiano and extra virgin olive oil. Serve hot.Serves 4 to 5. This simple Ligurian soup is typically made in the winter with the remnants of the fall harvest. Tips: This soup tastes better when made the night before. Refrigerate overnight.
If you make the soup ahead of time, do not add the cheese and the olive oil until you reheat it.
If the soup becomes too thick, add some vegetable stock or water until you get the preferred consistency.
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