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1
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven.
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2
Cook the onion until it begins to soften, about three minutes.
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3
Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes.
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4
Add half the garlic.
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5
Cook, stirring, until fragrant, about one minute.
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6
Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes.
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7
Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches.
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8
Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender.
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9
Remove the bouquet garni, and discard.
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10
While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet.
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11
Add the remaining garlic and the rosemary.
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12
Cook for a half-minute to a minute until fragrant, and stir in the tomatoes.
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13
Add salt.
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14
Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious.
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15
Stir into the soup along with the cooked farro.
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16
Continue to simmer for another 30 minutes.
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17
Taste and adjust salt, and add lots of freshly ground pepper.
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18
Serve with freshly grated Parmesan.
