Farro Soup In The Style Of Lucca

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
1		Spanish onion - thinly sliced
2		Celery stalks - thinly sliced
1		Leek, white and light green part only - thinly sliced
1 cup	237ml	Faro
		= (may substitute wheat berries)
1		Borlotti beans - (12 oz) - rinsed, drained
1 tablespoon	15ml	Tomato paste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Water - as needed
1 1/2 cups	355ml	Fresh green peas
2 cups	220g / 7.8oz	Carrots - cut 1/4" half-moons (large)
2 tablespoons	30ml	Fresh basil leaves - cut chiffonade
		Freshly-grated Parmigiano-Reggiano

Recipe Instructions

In a 10-inch Dutch oven or stockpan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion, celery, and leek and cook, stirring occasionally, until soft and light golden brown, about 5 minutes.

Add the faro, beans, and tomato paste, stirring so that the tomato paste is spread throughout the pan. Add salt and pepper, to taste. Add water until the mixture is completely covered. Let the liquid come to a boil then lower the heat and let the soup simmer gently for 30 minutes.

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 too dry.

To serve: Divide evenly between 4 warmed soup bowls and garnish, to taste, with basil and Parmigiano-Reggiano.

This recipe yields 4 servings.

Description:

"{Minestra Di Faro Lucchese}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2G05) - from the TV FOOD NETWORK

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