Eataly 's vegetable counter specializes in vegan dishes?specifically, vegan dishes that people might not suspect are vegan. One is this thick, hearty soup made with a colorful mix of carrots, peas, leek and onion. Mario Batali also adds borlotti beans and farro, which make the soup hearty enough to be a main course. The crunchy grissini on the side aren't vegan; they're sweetened with honey. Click here to visit the new home of KitchenDaily!
Servings:6 | Calories:200 | Total Fat:8g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
Sat Fat 1g
Total Carb 27g
31% Extra-virgin olive oil
30% Pinto beans
26% Others combined
11% Frozen peas
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
3 tablespoons 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 cups farro or wheat berries 1 tablespoons tomato paste 2 quarts 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 tablespoons thinly sliced basil Juniper Grissini
Directions : View recipe directions on kitchendaily.com