Ingredients
3 Potatoes, cut in ½-inch cubes
8 oz. can Cannelloni beans
4 oz. Farro*
3 Tomatoes, diced
2 Garlic cloves, minced
10 Fresh sage leaves
1/2 cup Carapelli Organic Olive Oil
3 pints Vegetable or chicken stock
1/2 cup Parmesan cheese
Salt and pepper to taste

Cook potatoes in 1/2 cup of the Carapelli Organic Olive Oil. Add garlic and half of the sage leaves; cook 3 - 5 minutes. Add stock and cook for 15 minutes. Season with salt and pepper. Add cooked farro and simmer another 15 minutes. Finish with drizzle of Carapelli Organic Olive oil and the other half of the sage leaves. Add parmesan cheese to taste.

Serves 4-6

*Farro should be soaked overnight in water and then boiled the next day when grain is cracked and tender.