Recipe Ingredients
- 1 pkg. (19 oz.) Celentano Cheese Tortellini
- 3 Tbsp. olive oil
- 2 2 celery stalks, sliced
- 1/2 1/2 diced onion
- 1 1 leek, white and pale green parts, rinsed and sliced
- 1 cup Farro
- 1 Tbsp. tomato paste
- 8 cups water or vegetable broth
- 1 (15 oz.) can cranberry beans or cannellini beans, drained and rinsed
- 2 2 carrots, peeled and cut 1/4" thick
- 1 1/2 cups frozen peas
- Salt and black pepper to taste
- 2 Tbsp. sliced fresh basil
Recipe Directions
- In a large pot, heat olive oil over medium heat. Add the celery, onion and leek and cook until softened, stirring occasionally for 5 minutes.
- Maintain medium heat and add the Farro and tomato paste. Stir thoroughly to coat the Farro. Add the beans and 4 cups of the water or vegetable stock. Bring to a boil, then lower heat and simmer for 30 minutes.
- Add the carrots and remaining 4 cups of water or vegetable stock, cover the pot and cook over low heat for 20-25 minutes until the carrots are tender. Stir in the peas and cook an additional 3-5 minutes. Season with salt and black pepper.
- Cook the tortellini according to package instructions, drain and divide into soup bowls.
- Ladle soup over tortellini and sprinkle with fresh basil.
- Serve immediately.
