Butter Bean, Spinach and Farro Soup

Butter Bean, Spinach and Farro Soup

This soup is hearty, delicious and so simple to make. It will keep you feeling cozy and satisfied in the cooler weather to come. 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
2 (15 oz) cans (850 g) Butter Beans, drained & rinsed
2 ribs of Celery chopped
3 cloves Garlic minced
3 cups of Spinach packed and chopped
1/3 cup uncooked Farro
5 cups Vegetable Broth
2 Tbsp (30 g) of Vegan Butter
1 1/2 (7.5 g) tsp Thyme
1/2 tsp (2.5 g) Tarragon
1 Bay Leaf
2 tsp (10 g) Miso Paste
juice from 1/2 Lemon
Salt & Pepper to taste
Olive Oil for topping

Note for Leeks: Prepare your leeks by washing 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 of 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.