Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 2 celery ribs, thinly sliced

  3. 1 medium onion, thinly sliced

  4. 1 medium leek, white and pale green parts only, thinly sliced

  5. 1 cup farro or wheat berries

  6. 1 tablespoon tomato paste

  7. 2 quarts water

  8. One 15-ounce can borlotti or pinto beans, drained and rinsed

  9. 2 large carrots, halved lengthwise and sliced crosswise

  10. 1/4 inch thick

  11. 1 1/2 cups frozen peas

  12. Salt and freshly ground black pepper

  13. 2 tablespoons thinly sliced basil

  14. Juniper Grissini

Instructions Jump to Ingredients ↑

  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.


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