INGREDIENTS
3 tbsp
extra-virgin olive oil
2
celery ribs, thinly sliced
1
medium onion, thinly sliced
1
medium leek, white and pale green parts only, thinly sliced
1 cup
farro or wheat berries
1 tbsp
tomato paste
2 qt
water
1 15 ounce can
borlotti or pinto beans, drained and rinsed
2
large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
1 1/2 cups
frozen peas
Salt and freshly ground black pepper
2 tbsp
thinly sliced basil
Juniper Grissini