Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup celery (⅛-inch slices)
  • ½ cup yellow onion (¼-inch dice)
  • 1 cup fennel (¼-inch dice)
  • 1 cup carrots (halved lengthwise and sliced crosswise ¼-inch thick)
  • 1 teaspoon minced garlic
  • ½ teaspoon fresh thyme (chopped)
  • ½ teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 1 cup baby tomatoes (cut in half)
  • 4 cups vegetable stock (unsalted reccomended, 32 ounces)
  • 4 cups water
  • 1 cup pearled farro (rinsed)
  • 15 ounces cannellini beans (drained and rinsed)
  • 1 cup peas (frozen, fresh or canned)
  • 2 tablespoons basil (thinly sliced)
  • ½ cup Italian parsley leaves (chopped fine)
  • ½ cup parmesan cheese (grated for garnish)

Instruction

  • In a large pot heat the oil over medium-high heat.
  • Add the celery, onion, fennel, carrots, garlic, thyme and salt. Cook, stirring a few times until the vegetables are softened, about 5 minutes.
  • Add tomato paste and stir to combine with the vegetables.
  • Add the sliced baby tomatoes, vegetable broth, and water. Bring to a boil over high heat.
  • Once boiling add the farro and beans, reduce liquid to a simmer over medium-low heat and cover soup. Cook for 25 minutes, or until farro grains are tender.
  • Add the peas, cover and cook until tender, about 5 minutes.
  • Season with salt and pepper. Divide evenly among bowls and top with the basil, parsley, and Parmesan cheese.