Mixed Vegetable and Farro Soup Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Eataly's vegetable counter specializes in vegan dishes—specifically, vegan dishes that people might not suspect are vegan. One is this thick, hearty soup made with a colorful mix of carrots, peas, leek and onion. Mario Batali also adds borlotti beans and
Ingredients
3 tablespoons extra-virgin olive oil
2 celery ribs, thinly sliced
1 medium onion, thinly sliced
1 medium leek, white and pale green parts only, thinly sliced
1 cup farro or wheat berries
1 tablespoon tomato paste
2 quarts water
1 can borlotti or pinto beans, drained and rinsed
2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
1 1/2 cups frozen peas
Salt and freshly ground black pepper
2 tablespoons thinly sliced basil
Juniper Grissini
Instructions
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. 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, top with the basil and serve with Juniper Grissini.
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