Mixed Vegetable and Farro Soup

By jlynn

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

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

Details

Preparation time 50mins
Cooking time 160mins
Adapted from ca.delish.com

Preparation

Step 1

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.