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Mixed Vegetable and Farro Soup

Mixed Vegetable and Farro Soup
Mixed Vegetable and Farro Soup might be just the soup you are searching for. This vegan recipe serves 50. One serving contains 38 calories, 1g of protein, and 1g of fat. Only Head to the store and pick up tomato paste, olive oil, juniper grissini, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

1
In an enameled cast-iron casserole, heat the oil.
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Cooking OilCooking Oil
2
Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes.
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CeleryCelery
OnionOnion
LeekLeek
3
Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds.
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Tomato PasteTomato Paste
GrainsGrains
FarroFarro
4
Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes.
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BeansBeans
WaterWater
5
Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes.
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CarrotCarrot
WaterWater
6
Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil and serve with Juniper Grissini.
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Salt And PepperSalt And Pepper
GrissiniGrissini
BasilBasil
PeasPeas
DifficultyExpert
Ready In2 hrs, 45 m.
Servings50
Health Score2
Dairy FreeVeganVegetarian
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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