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Vegetable & Farro Soup

Difficulty:Easy

Ingredients

  • ■   Planeta Extra Virgin Olive Oil
  • ■   8 oz Farro
  • ■   8 oz Cannellini Beans
  • ■   16 oz (1 lb) frozen peas
  • ■   ground black Tellicherry Pepper

Description

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

  • 1. In heavy duty stockpot, heat the Planeta Olive Oil.
  • 2. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes.
  • 3. Add the Farro and Italian Tomato Paste and cook, stirring, until the grains are coated and shiny, 30 seconds.
  • 4. Add 1 quart of the water and the Cannellini Beans and bring to a boil.
  • 5. Simmer over low heat for 30 minutes. Add the carrots and the remaining 1 quart of water.
  • 6. Cover and cook over low heat until the carrots are tender, 30 minutes.
  • 7. Add the peas, cover and cook until tender, 5 minutes.
  • 8. Season with Trapani Sea Salt and Tellicherry Pepper, top with the basil and serve with croutons.
  • 9. Recipe adapted from and photo courtesy of Mario Batali at www.foodandwine.com

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