Ingredients
3 tbsp. extra-virgin olive oil
2 stalk celery
1 medium onion
1 medium leek
1 c. farro or wheat berries
1 tbsp. tomato paste
2 qt. water
1 can borlotti or pinto beans
2 large carrots
1 1/2 c. frozen peas
salt
Freshly ground pepper
2 tbsp. Thinly sliced basil
Preparation
Step 1In an enameled, cast-iron casserole, heat the oil. Add the celery, onion, and leek, and cook over moderately high heat, stirring a few times, 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 water and the beans and bring to a boil. Simmer over low heat for 30 minutes.Step 2Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper and top with the basil.
