Zuppa Di Farro

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3 oz dried cannellini beans

1 oz red onion, chopped

1 oz celery, chopped

3/4 oz carrot, chopped

1 garlic clove, crushed

1 bay leaf

1 sprig sage

1 sprig rosemary

1 sprig parsley

.03 oz peppercorns

3 oz sausage, pancetta, or prosciutto ends (optional)

6 oz Idaho potatoes, peeled and chopped

2 oz pancetta, chopped

2 oz red onion, chopped

¼ cup celery, chopped

½ medium carrot, chopped

½ leek, chopped

1 clove garlic, chopped

2 tablespoons rosemary, chopped

1 ½ tablespoons extra virgin olive oil

salt, to taste

freshly ground black pepper, to taste

2 oz diced pumpkin or butternut squash

2 tablespoons tomato paste

2 oz farro, picked over and rinsed

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