Name: Mixed Vegetable and Farro Soup
Prep time: 50 min
Cook time: 50 min
Yield: 6
Ingredients: 3 tbsp. extra-virgin olive oil -; 2 stalk celery -; 1 medium onion -; 1 medium leek -; 1 c. farro or wheat berries -; 1 tbsp. tomato paste -; 2 qt. water -; 1 can borlotti or pinto beans -; 2 large carrots -; 1 1/2 c. frozen peas -; Salt -; Freshly ground pepper -; 2 tbsp. Thinly sliced basil -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Mixed Vegetable and Farro Soup

1. 3 tbsp. extra-virgin olive oil -

2. 2 stalk celery -

3. 1 medium onion -

4. 1 medium leek -

5. 1 c. farro or wheat berries -

6. 1 tbsp. tomato paste -

7. 2 qt. water -

8. 1 can borlotti or pinto beans -

9. 2 large carrots -

10. 1 1/2 c. frozen peas -

11. Salt -

12. Freshly ground pepper -

13. 2 tbsp. Thinly sliced basil -

How to cook deliciously - Mixed Vegetable and Farro Soup

1. Stage

In an enameled, cast-iron casserole, heat the oil. Add the celery, onion, and leek, and cook over moderately high heat, stirring a few times, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes.

2. Stage

Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper and top with the basil.