Mixed Vegetable and Farro Soup

The vegetable department of Eataly specializes in vegan dishes, in particular, vegan dishes that people may not even know are vegan. One of them is a thick, hearty soup made with a colorful mixture of carrots, peas, leeks and onions. Mario Batali also adds borlotti and farro beans, which make the soup rich enough to be used as a main course. The crunchy grissini side dishes are not vegan, they are sweetened with honey.
In an enameled cast-iron pot, heat the oil. Add the celery, onion and leek and cook over a moderately high heat, stirring several times, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 liter of water and the beans and bring to a boil. Simmer on low heat for 30 minutes. Add the carrots and the remaining 1 liter of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, sprinkle with basil and serve with juniper grissini.