Bean Soup With Cabbage and Farro

Ingredients

• 1/2 pound borlotti or pinto beans, soaked overnight or for six hours in 1 quart water
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 small celery stalk, with leaves, chopped
• 2 teaspoons chopped fresh sage
• 4 large garlic cloves, minced
• 1 pound green cabbage, cored and shredded
• Salt and freshly ground pepper
• 1 pound butternut squash, peeled, seeded and diced (about 2 cups)
• A bouquet garni made with a few sprigs each thyme and parsley, 2 sage leaves and a parmesan rind
• Generous 1/2 teaspoon dried rosemary, crumbled
• 1 (14-ounce) can chopped tomatoes , with liquid
• 1/2 cup farro (spelt), cooked
• Freshly grated parmesan for serving

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