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Mixed Vegetable and Farro Soup

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!
6 Servings -
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Servings:6  | Calories:200 | Total Fat:8g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 1g
5 %
Total Carb 27g
9 %
Fiber 7g
28 %
Sugars 5g
Cholesterol 0mg
0 %
Sodium 618mg
26 %
Protein 6g
13 %
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
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