If AIM were still a thing our screen name would be 'BrothyBeans_x333'
This is such a comforting warm recipe. It has a lot of depth for a bean dish. We definitely used the egg yolk! My only question/concern is I made the beans and farro early in the day and when I went to heat them up to finalize the dish for dinner they had soaked up all of the bean broth. I added some water to thin as I warmed them.
If I had to pick one soup recipe to make on a date, which is admittedly somewhat contrived, this'd be it. I'm making it later this week, thank the gods. Andy be PraisédClever, clever, clever recipe. Made almost as written. Browned the vegetables in a really hot skillet to add color and flavor to the cooking stock, and also added a porcini mushroom bouillon cube to the stock. Also eliminated a step, cooked the beans about half done and went ahead and added the farro.
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