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,
cleaned well and thinly sliced
1 cup farro
1 tablespoon tomato paste
2 quarts chicken or vegetable broth
One 15-ounce can borlotti (aka cranberry or roman) or pinto beans, drained and rinsed
3 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
Directions
In an enameled cast-iron casserole or other heavy pot heat the oil. Add the celery, onion and leek, stir well, cover, and cook over medium heat, stirring occasionally, 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
broth and bring to a boil. Simmer over
low heat for 15 minutes. Add the carrots and the remaining 1 quart of broth. Cover and cook over low heat until the carrots and the farro are tender, another 15+ minutes. Add the peas and beans, cover and cook until warmed, 5 minutes. Taste and adjust the seasoning with salt and
pepper if necessary, top with the basil and serve crusty bread.
