Mixed Vegetable and

Farro Soup

With Italian Grissini (Breadsticks)

Yield 6 Servings

Chef Ed's Note:  Farro is one of the oldest grains cultivated by humans. Originally discovered in the fertile crescent of the Middle East, this farro is grown on small family farms in the Umbria region of Italy

This is also considered a Vegan  Soup- made with carrots, leeks, onions, and peas, also pinto beans and farro- and water- no chicken, beef or vegetable stocks.

INGREDIENTS

3 tablespoons extra-virgin olive oi8l

2 celery ribs, thinly sliced

1 medium onion, thinly sliced

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

1 cup farro or wheat berries

1 tablespoon of tomato paste

2 quarts of water

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

2 large carrots, halved lengthwise and sliced crosswise 1/4-inch

1 1/2 cups frozen peas

Salt and freshly ground black pepper

2 tablespoons thinly sliced basil

-In an large soup pot, 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 or so. Add one quart of 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 and cook 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.

Chef's note: a nice fruity Italian white wine would go nicely with this soup.

Enjoy Chef Ed