Mixed Vegetable and Farro Soup Recipe

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.