Tuscan Farro and Cannellini Bean Potage

Place dry farro in a fine mesh colander and rinse under cold running water for 30 seconds to remove surface dust, then set aside to drain completely.

Set the Dutch oven over medium heat at 160°C (320°F), add the diced pancetta if using, and cook for 6 to 8 minutes while stirring occasionally until the fat renders out and the meat turns golden-brown and reaches at least 63°C (145°F). If cooking the vegetarian version, omit the pancetta and proceed to the next step.

Add 15 ml of extra virgin olive oil (or 30 ml total if omitting pancetta) to the pot, followed by the sliced leeks, diced carrot, and diced celery.

Stir in the minced garlic and cook for 1 minute until highly fragrant, taking care not to let it brown.

Add the tomato paste and stir continuously for 2 minutes, cooking it down against the bottom of the pot until it darkens from bright red to a deep rust color.

Pour in 200 ml of the vegetable broth and scrape the bottom of the pot vigorously with the wooden spoon to dissolve all caramelized browned bits.

Add the remaining 1300 ml vegetable broth, the rinsed farro, 240 g of the drained cannellini beans (reserving the other 240 g), the rosemary sprigs, thyme sprigs, bay leaf, and parmesan rind if using.

Increase heat to medium-high and bring the liquid to a rolling boil at 100°C (212°F).

Reduce heat to low, cover the Dutch oven with a tight-fitting lid, and simmer gently at 85°C to 90°C (185°F to 194°F) for 30 minutes, stirring twice to prevent grains from settling.

Uncover the pot, insert an immersion blender into one side of the Dutch oven, and pulse 4 to 6 times to partially crush roughly one-third of the cooked beans and vegetables, creating a thick potage consistency while keeping most farro whole.

Stir in the reserved 240 g whole cannellini beans and the ribboned lacinato kale, then simmer uncovered over low heat for 10 minutes until the kale is tender and wilted.

Turn off the heat, locate and remove the rosemary sprigs, thyme sprigs, bay leaf, and parmesan cheese rind with tongs or a spoon, and discard them.

Season the potage with the 8 g fine sea salt and 2 g freshly ground black pepper, taste, and adjust seasoning as needed.

Ladle 400 g of steaming potage into each wide shallow soup bowl and drizzle each serving with 2.5 ml of the remaining high-quality extra virgin olive oil before serving.