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1
To start the soup: Drain the beans and return them to the pot.
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2
Add the onion halves, the whole carrot, the whole celery stalk, the bay leaf, and potatoes.
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3
Add enough fresh water to cover the beans by at least 3 or 4 inches, bring to a simmer, and cook until the beans are soft.
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4
Depending on how old the beans are, this could take from 2 to 3 hours.
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5
Five minutes before removing from the heat, add salt.
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6
Rinse farro and cover, place in a large bowl and cover it with 3 cups cold water.
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7
Set aside.
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8
With a slotted spoon, remove the beans and potatoes from the cooking liquid.
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9
Discard the onion, carrot, celery, and bay leaf, but reserve the liquid.
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10
Remove 1/4 of the beans and potatoes and set aside.
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11
In a food processor puree the remaining bean/potato mixture with the reserved cooking liquid.
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12
Set aside.
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13
In the food processor puree the garlic, the chopped onion, chopped carrot, and chopped celery, the leek, pancetta, sage, rosemary, and crushed red pepper to a coarse paste.
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14
Coat the bottom of a large stockpot with the 1/4 cup olive oil.
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15
Add the pureed vegetable mixture and butternut squash and saute over medium heat until the mixture starts to color, 10 to 15 minutes.
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16
Stir frequently to prevent sticking.
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17
Add the tomato paste and wine and cook until the wine has reduced by half.
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18
Add the bean/potato puree and 1 quart water, season with salt and pepper, and simmer for 25 to 30 minutes, stirring occasionally to prevent sticking.
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19
Drain the farro and add it to the soup.
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20
Add the reserved beans and potatoes and continue to cook for 40 to 45 minutes, adding 1 quart more water.
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21
If the soup becomes dry toward the end of the cooking time, add a little more water.
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22
Adjust the seasonings.
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23
To serve, drizzle the soup with olive oil and sprinkle with the Parmesan and black pepper.
