Ingredients
3tbspextra virgin olive oil
2celery stalks
1medium onion
1medium leek
1cupfarro,or wheat berries
1tbsptomato paste
8cupswater
1canborlotti beans,or pinto beans
2large carrots
1½cupsfrozen peas
salt and freshly ground pepper,to taste
2tbspbasil,thinly sliced
Preparation
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, for 5 minutes until softened.
Add the farro and tomato paste and cook, stirring, for 30 seconds until the grains are coated and shiny. Add 4 cups of water and beans and bring to a boil. Simmer over low heat for 30 minutes.
Add the carrots and the remaining water. Cover and cook over low heat for 30 minutes until the carrots are tender. Add the peas, cover, and cook for 5 minutes until tender. Season with salt and pepper and top with basil.
Serve and enjoy.
