BATALI'S FARRO VEGETABLE SOUP

BATALI'S FARRO VEGETABLE SOUP image

Yield 6 Servings

Number Of Ingredients 13

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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 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

Steps:

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. Suggested Pairing Ripe, fruity Italian Sylvaner. From Pairing of the Day: October 2010, Mario Batali's Passport to Eataly Published October 2010 You Might Also Like Sicilian Meatball Soup Recipe Sicilian Meatball Soup Recipe Italian Wedding Soup Italian Wedding Soup Ham and Sausage Strata Recipe Ham and Sausage Strata Recipe Short Hairstyle Trends for 2013: Dianna Agron's Messy Layered Bob Sponsored Short Hairstyle Trends for 2013: Dianna Agron's Messy Layered Bob (StyleBistro) Sicilian Meatball Soup Recipe Italian Wedding Soup Ham and Sausage Strata Recipe Short Hairstyle Trends for 2013: Dianna Agron's Messy Layered Bob Ratings My Rating You must be logged in to rate. Login or Sign up Average Rating (5)