Serves 6
Total time 2 hours, 45 minutes
3 tablespoons Planeta 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
1 tablespoon Italian Double Concentrate Tomato Paste
2 quarts water
8 oz Cannellini Beans, soaked
2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
1 1/2 cups frozen peas
Trapani Sea Salt
Freshly ground black Tellicherry Pepper
2 tablespoons thinly sliced basil
In heavy duty stockpot, heat the Planeta Olive 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 Italian Tomato Paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the water and the Cannellini 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 Trapani Sea Salt and Tellicherry Pepper, top with the basil and serve with croutons.
Recipe adapted from and photo courtesy of Mario Batali at www.foodandwine.com
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