Farro and Bean Soup Recipe

Ingredients

• 1 1/2 cups red beans, kidney beans, pintos or borlottis, rinsed and picked over for stones
• 3/4 cup farro, rinsed
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/4 cup diced pancetta (optional)
• 1 large onion, chopped
• 3 large garlic cloves, minced (more to taste)
• 1 bouquet garni with a few sprigs each of parsley and thyme, a bay leaf and a Parmesan rind
• 1 small carrot, peeled and diced
• 1 small stalk celery, diced
• 2 leeks, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
• Salt
• 6 sage leaves, chopped, plus more for serving
• 1 14-ounce can chopped tomatoes, with juice
• 1 tablespoon tomato paste
• Freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley
• Freshly grated Parmesan for serving