Farro Soup In The Style Of Lucca

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
257
FAT
36%
CHOL
0%
SOD
5%

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Ingredients for 4 servings

Water

3 tablespoons extra-virgin olive oil

1 cup faro (may substitute wheat berries)

Freshly grated Parmigiano-Reggiano

1 1/2 cups fresh green peas

2 large carrots, cut into 1/4-inch half moons

1 tablespoons tomato paste

Salt and freshly ground black pepper

2 tablespoons fresh basil leaves, cut into chiffonade

1 Spanish onion, thinly sliced

1 leek, white and light green part only, thinly sliced

1 (12-ounce) can borlotti beans, rinsed and drained

2 celery stalks, thinly sliced

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