Butter Bean, Spinach and Farro Soup

Butter Bean, Spinach and Farro Soup

This soup is hearty, delicious and so simple to make. It’s packed with fiber and plant protein to keep you feeling cozy and satisfied. The perfect soup for colder weather. The recipe calls for butter beans but any kind of white bean will work nicely.

Serves 4

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Ingredients

1 Leek chopped (see notes)
2 (15oz) cans (850g) Butter Beans, drained & rinsed
2 ribs Celery, chopped
3 cloves Garlic, minced
3 cups (130g-150g) packed Spinach, roughly chopped
1/3 cup (50g) dry Farro
5 cups (1182ml) Vegetable Broth
2 Tbsp (30g) of Vegan Butter
1 1/2 tsp (1.5g) Thyme
1 tsp (1g) Tarragon
1 Bay Leaf
2 tsp (10g) Miso Paste
Juice from 1/2 Lemon (2 Tbsp / 30ml)
Salt & Pepper to taste
Olive Oil for drizzling

Note for Leeks
Prepare your leeks by cutting off the top and thinner green bottoms. Wash them thoroughly. Grit and sand tends to hide within the layers so I like to cut them lengthwise and run them under water before chopping.

Note for a creamier soup
Add 2 Tbsp (30g) Flour during step 2 before adding the broth in step 3.

Directions

1. Heat the butter on med-high heat in a large pot. Sauté the leeks and celery until they begin to soften. About 3-5 minutes. Add in the farro and give it a good stir.

2. Add in the beans, thyme, tarragon, bay leaf, garlic, salt & pepper. Continue to cook for another 4-6 minutes. Stir occasionally to prevent burning.

3. Add in the vegetable broth and miso paste and mix well. Allow everything to come to a soft boil. Lower the heat, cover and simmer for 20-25 minutes.

4. Add in the chopped spinach and lemon juice and continue to simmer until spinach is wilted and the farro is cooked through (the farro should be soft but still have a bite to it).

5. Check for seasoning, serve with a drizzle of good olive oil and slices of crusted bread.