2 tablespoons carrot, finely diced
2 tablespoons onion, finely diced
2 tablespoons celery, finely diced
extra-virgin olive oil
2 cups dried fava beans
1/2 cup farro
1 bunch dandelion
12 cups water
salt and pepper, to taste
In a large saucepan, cover carrots, onions, and celery completely in olive oil and very slowly simmer until vegetables are cooked through and all of the flavor is drawn out. Add the dried fava beans and cover with water. Bring water to a boil; reduce heat to simmer. Stir occasionally to keep the soup from sticking to the bottom of saucepan. After about an hour, when fava beans are cooked halfway, add the farro.
Wash and cut dandelion into 1- to 2-inch pieces, separating the stems and leaves. After approximately 45 minutes to 1 hour, when farro is al dente, add the dandelion stems to soup. After another 10 minutes add the dandelion leaves. Soup is done when fava beans, farro, and dandelion are cooked through, about 15 minutes. Season with salt and pepper. Serves 4.
Recipe by Chef Patti Jackson of I Trulli in New York City, contributed by Ellen Swandiak, our Hip Hostess columnist