Farro Soup in the Style of Lucca: Minestra di Faro Lucchese

Ingredients

• 12 ounce borlotti beans rinsed drained canned
• 2 large carrots cut into 1/4-inch half moons
• 2  celery stalks thinly sliced
• 2 tablespoons basil leaves fresh cut into chiffonade
• 1.5 cups peas fresh green
• 1  leek light white green thinly sliced
• 3 tablespoons olive oil extra-virgin
• 1  onion spanish thinly sliced
• 4 servings parmigiano-reggiano freshly grated
• 4 servings salt and pepper black freshly ground
• 1 tablespoons tomato paste 
• 4 servings water 
• 1 cup faro (may substitute wheat berries)

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. In a 10-inch Dutch oven or stockpan, heat the olive oil over a medium-high flame until hot but not smoking.
2. Add the onion, celery, and leek and cook, stirring occasionally, until soft and light golden brown, about 5 minutes.
3. Add the faro, beans, and tomato paste, stirring so that the tomato paste is spread throughout the pan.
4. Add salt and pepper, to taste.
5. Add water until the mixture is completely covered.
6. Let the liquid come to a boil then lower the heat and let the soup simmer gently for 30 minutes.
7. Add the peas and the carrots, stirring to combine, and continue to cook for another 30 minutes, adding more water when necessary to keep the soup from getting to dry.
8. To serve: Divide evenly between 4 warmed soup bowls and garnish, to taste, with basil and Parmigiano-Reggiano.