[FOREIGN] with myrtle grisini. The simple way to start is with traditional vegetable soup condiments. I'm going to take extra virgin olive oil. I'm gonna take some white onion, I'm gonna take no garlic in this soup. I'm gonna take some celery. I'm gonna take some carrot I'm gonna take some leeks that have been washed and rinsed as well as spun dry and I'm gonna take about two tablespoons of course sea-salt and we're gonna take one of my favorite ingredients, tomato paste Open it up and make sure that whenever you use tomato paste you never put it into something that already has liquid in it. We're gonna take about a cup of the emmer or the faro and again just like in the risotto world we're gonna coat each of those grains by stirring them around with the tomato paste And the vegetables. And then we take our beans. They've been soaked. You do not wanna put this bean-soaking liquid in there unless you want it to become very, very thick. So I'm taking this out, and I'm discarding this liquid. And we're just gonna take plain old ordinary tap water [BLANK_AUDIO] We're gonna bring the whole thing to a boil, we're going to simmer it for 45 minutes, and then we will readdress it. So the soup is now simmered for 45 minutes to an hour, depends on your beans how long you're gonna cook it so check them until they're just to texture that you like And than they're ready to go. So now in the last second here we're gonna take some freshly shucked and blanched peas. In this case a frozen thawed pea is an excellent idea. I'm gonna take some of them and toss them in the soup. I'm gonna take a little handful and toss them into a little bit of the sliced onion that I have left over from my raw meezum. I'm going to take a little bit of lemon juice, a touch of salt, and a touch of extra virgin olive oil, and this is going go be kind of our condiment. Now the soups ready. The peas of course were already ready so all you have to do is bring them up to heat. I can hear my not so vegan grandmother worrying about me right. Now, but in fact, she would rest assured that this was a delicious soup when she tasted it. Then what we're gonna do, is we're gonna take these raw onions, and nearly raw peas, and put a little salad over the top. What I like to do to serve them is take like a couple of fresh grissini. These we've made with myrtle And then I'm gonna take a little bit of basil. And because we're Italians we're not putting it on the board. We're taking it with our hands. [FOREIGN] with myrtle gracine.