Creamy Farro and Bean Soup

Method

1. In a pot, make a soffritto with the shallot.
2. Add the beans, the aromatic bundle (sage and rosemary), and plenty of water.
3. Cook for about 75 minutes.
4. At the end, season with salt and remove the bundle.
5. Take out a portion of the beans and their broth; set aside.
6. Add the farro to the pot with the remaining beans.
7. To the reserved beans, add tomato concentrate and a drizzle of oil; blend with an immersion blender.
8. When the farro is cooked, add the bean cream to the pot.
9. Adjust salt and pepper, stir well.
10. Serve with a drizzle of oil, pepper, and chopped rosemary.