Mixed Vegetable Soup with Wheat Berries and Baby Spinach

adapted from Eataly's recipe, as published in Food and Wine, October 2010

1 tablespoons extra-virgin olive oil
2 stalks celery, thinly sliced
1 medium onion, diced
1 medium leek, white and pale green parts only, washed thoroughly and thinly sliced
1 cup wheat berries or farro
1 tablespoon tomato paste
2 quarts vegetable broth
One 15-ounce can borlotti or other beans, rinsed and drained
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 stem fresh basil
2 large carrots, halved lengthwise and sliced crosswise 1/4" thick
4 handfuls of baby spinach (any leafy green vegetable will work such as kale, swiss chard, just cut into bite size pieces)

Heat oil in soup pot.  Add celery, onion and leek and cook over medium heat until softened, about 5 minutes.  Add wheat berries and tomato paste and cook, stirring, until the grains are coated and shiny, about 30 seconds.  Add 1 quart of the broth, the beans, the thyme and basil, and bring to a boil.  Simmer over low heat for 30 minutes.  

Add carrots and the remaining broth.  Cover and cook over low heat until the carrots are tender, about 30 minutes.  Add spinach, and cook until just wilted (heartier leafy green vegetables will take slightly longer to cook).  Remove thyme branch and wilted basil.  Season with salt and pepper.

This printable recipe is from Jeanette's Healthy Living.