Vegetable Farro Soup

By blum099

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
• One 15-ounce can cannellini beans, drained and rinsed
• 1 sweet potato, peeled and diced
• 2 large carrots, diced
• 1 cup frozen peas
• Salt and freshly ground black pepper
• 2 tablespoons thinly sliced basil
• Grated Parmesan cheese, optional

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

In a large soup pot, heat the oil and add the celery, onion and leek. 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, sweet potato 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, at the most 5 minutes. Season with salt and pepper, top with basil and Parmesan cheese, if using. Serve with bread sticks.