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Vegetable & Farro Soup

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

Products suggested for this recipe:

Organic Farro
Farro or spelt is pearl shaped and is packed with vitamins and minerals. Its deliciously nutty in flavor is perfect for soups, salads, desserts and baked goods.
From $3.55

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EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $6.25

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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Italian Double Concentrate Tomato Paste
Thick, rich tomato flavor concentrated in just a teaspoon.
From $4.15

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Organic Cannellini Beans
A traditional white Italian bean often used in Tuscan cooking.
From $3.95

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