GRAINS CONTINUE TO EXCITE - TRY TONIGHT

Mixed Vegetable and Farro Soup

Recipe by Mario Batali                                 © Con Poulos

Ingredients

 

3 tablespoons 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 or wheat berries

1 tablespoon tomato paste

2 quarts water

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

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

1 1/2 cups frozen peas

Salt and freshly ground black pepper

2 tablespoons thinly sliced basil

Juniper Grissini

Directions

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.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc