White Bean and Farro Soup | ANN OGDEN GAFFNEY

Ingredients

• 2 tbsp extra virgin olive oil
• 1 sprig rosemary
• 1 medium onion, diced
• 1 cup farro, rinsed
• ¼ cup dry white wine
• 2 cloves garlic, smashed and peeled
• 4 cups water or stock
• 3 cups cannellini beans, drained and rinsed (2 X 14oz cans)
• sea salt to taste
• Freshly ground black pepper, to taste
• 1 cup wild arugula
• extra virgin olive oil for drizzling