Jeffrey Waggoner<p>Tuscan Bean and Farro Soup </p><p>I bought this cookbook for a song eleven years ago in a secondhand store. The technology still works just fine despite all the use it’s had in my kitchen over the years. </p><p>Haven’t tried this recipe before, but the recipe seems very promising. </p><p>Notable: No added liquids. Puréeing at the end should help to liquify the result. </p><p>My substitutions: crimini mushrooms for pancetta (for all-veg), and oregano for marjoram </p><p><a href="https://mas.to/tags/Italy" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Italy</span></a> <a href="https://mas.to/tags/ItalianCuisine" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>ItalianCuisine</span></a> <a href="https://mas.to/tags/MediterranDiet" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>MediterranDiet</span></a> <a href="https://mas.to/tags/SlowCooker" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>SlowCooker</span></a></p>