Gran Farro E Fagioli


1 lb. 6 oz. fresh kidney beans
3 tbs. olive oil
1/2 onion, sliced thinly
4 oz. prosciutto, finely chopped
1 celery stalk, chopped
1 clove garlic, chopped
3-4 sage leaves
1 tbs. marjoram
1/2 tsp. nutmeg
5 oz. raw spelt or raw hard wheat
8 oz. tomatoes, peeled seeded and finely sieved

How to make Gran Farro e Fagioli:

Boil fresh beans in water until tender (approx. 1-2 hours). Drain and put through a food processor keeping the water and about 1/4 of the whole amount of beans. Heat the olive oil in a large saucepan and add the onion, prosciutto, celery, garlic, sage, marjoram and nutmeg.

Saute gently and when the onion starts to brown add the tomatoes, salt and pepper. Simmer for about 15 mins, until the mixture is well blended. Add the bean puree with a little of its own water. Mix well before adding the wheat. Simmer for about 40 min. adding more bean water as the soup thickens. Add the whole beans and allow simmering for another 10 min.

Serve with extra-virgin olive oil drizzled on top.

If fresh beans are not available, you may use dry beans. Soak the beans overnight, rinse in fresh water and boil for 45 minuets.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at