Mixed Vegetable and Farro Soup

Ingredients

• 2 tablespoons basil thinly sliced
• 1 can pinto beans drained and rinsed
• 2 large carrots halved lengthwise sliced
• 2 rib celery thinly sliced
• 50 servings juniper grissini 
• 1 medium leek white green thinly sliced
• 3 tablespoons olive oil extra-virgin
• 1 medium onion thinly sliced
• 1.5 cups peas frozen
• 50 servings salt and pepper black freshly ground
• 1 tablespoon tomato paste 
• 2 quarts water 
• 1 cup wheat berries 

Equipment

Directions

1. In an enameled cast-iron casserole, heat the oil.
2. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes.
3. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds.
4. Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes.
5. Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes.
6. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil and serve with Juniper Grissini.