Mixed Vegetable And Farro Soup

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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 cup farro or wheat berries

1 tablespoon tomato paste

2 quarts water

One 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

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