Mixed Vegetable and Farro Soup

The vegetable counter at Mario Batali's Eataly 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. Batali also adds borlotti beans and farro, which make the soup hearty enough to be a main course
Photo by Janet B.
Adapted from ca.delish.com

PREP TIME

50

minutes

TOTAL TIME

160

minutes

SERVINGS

--

servings

PREP TIME

50

minutes

TOTAL TIME

160

minutes

SERVINGS

--

servings

Adapted from ca.delish.com

Ingredients

  • 3

    tablespoon(s) extra-virgin olive oil

  • 2

    stalk(s) celery, thinly sliced

  • 1

    medium onion, thinly sliced

  • 1

    medium leek, white and pale green parts only, thinly sliced

  • 1

    cup(s) farro or wheat berries

  • 1

    tablespoon(s) tomato paste

  • 2

    quart(s) water

  • 1

    can(s) (15-ounce) borlotti or pinto beans, drained and rinsed

  • 2

    large carrots, halved lengthwise and sliced crosswise 1/4-inch-thick

  • 1 1/2

    cup(s) frozen peas

  • Salt

  • Freshly ground pepper

  • 2

    tablespoon(s) thinly sliced basil

Directions

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 and top with the basil.

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