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 -

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.