Active Time
50 MIN
Total Time
2 HR 45 MIN
Serves : 6
© Con Poulos

How to Make It


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, 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. Add 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, top with the basil and serve with Juniper Grissini.

Suggested Pairing

Ripe, fruity Italian Sylvaner.

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Aggregate Rating value: 3

Review Count: 1548

Worst Rating: 0

Best Rating: 5

Author Name: Suzanne McSpadden

Review Body: I think there was an ingredient missing-the one that provided flavor. I followed the directions exactly, but after the first bites, I ended up adding tomatoes, lots of salt and pepper, more basil and some hot pepper sauce for taste. And there's a *lot* left. The good news is that I didn't pay for this at Eataly. Very disappointing.

Review Rating: 2

Date Published: 2017-06-11