Farro and Bean Soup

This is a thick, hearty Tuscan-inspired potage with farro and beans. Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta. The pancetta can be left out for a perfectly delicious vegetarian version

• 1 ½ cups red beans, kidney beans, pintos or borlottis, rinsed and picked over for stones
• ¾ cup farro, rinsed
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• ¼ cup diced pancetta (optional)
• 1 large onion, chopped
• 3 large garlic cloves, minced (more to taste)
• 1 bouquet garni with a few sprigs each of parsley and thyme, a bay leaf and a Parmesan rind
• 1 small carrot, peeled and diced
• 1 small stalk celery, diced
• 2 leeks, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
• Salt
• 6 sage leaves, chopped, plus more for serving
• 1 14-ounce can chopped tomatoes, with juice
• 1 tablespoon tomato paste
• Freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley
• Freshly grated Parmesan for serving