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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak beans in cold water overnight. | 2. Drain the beans and place them in plenty of fresh water. Cook on low heat, adding salt at the end of cooking time. | 3. Puree half the beans, reserving water. | 4. Sauté the chopped vegetables in olive oil for about 10 minutes. | 5. Add garlic, sage, and tomato paste and cook for an additional 5 minutes. | 6. Add the cooking water of the beans. Bring to a boil and allow to boil for a few minutes. | 7. Add the washed faro wheat. | 8. Simmer for about 1 hour, adding broth or water as needed. | 9. Let sit approximately 1/2 hour before serving so faro can double in bulk. | 10. Serve drizzled with olive oil and black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
celery	1		chopped	16.16	2.9997	0.6969	0.1717
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
sage leaf	2			201.7338	0.0	44.8801	1.1333
tomato paste	1	ounce		23.2466	5.3609	1.2247	0.1332
pinto bean	10	ounces		-	-	-	-
farro	1/2	lb	cracked	201.7338	0.0	44.8801	1.1333
olive oil	2	ounces		501.219	0.0	0.0	56.699

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.