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Mixed Vegetable and Farro Soup

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Mixed Vegetable and Farro Soup

Mixed Vegetable and Farro Soup
Con Poulos
Provided by:
total prep
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 farro, which make the soup hearty enough to be a main course. The crunchy grissini on the side aren't vegan; they're sweetened with honey.


  • 3 tablespoon(s) 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(s) farro or wheat berries
  • 1 tablespoon(s) tomato paste
  • 2 quart(s) water
  • 1 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 cup(s) frozen peas
  • Salt and freshly ground black pepper
  • 2 tablespoon(s) thinly sliced basil
  • Juniper Grissini


  • 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, top with the basil and serve with Juniper Grissini.