Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


3 Tbsp extra virgin olive oil2 celery ribs, thinly sliced1 medium onion, thinly sliced1 medium leek, white and pale green parts only thinly sliced1 cup farro or wheat berries1 Tbsp tomato paste2 qt water1 can 15-ounce borlotti or pinto beans, drained and rinsed2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick1 ½ cup frozen peas salt and freshly ground black pepper2 Tbsp thinly sliced basil Juniper Grissini


  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.

Recipe Credit: Mario Batali
Image Credit: Con Poulos

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Tags: Main Dish, Soup, Healthy, Vegetarian, Vegetable, Bean & Legume, Italian, Fall, Summer

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