Creamy Butter Bean, Spinach & Farro Soup
Ingredients
- 1 Leek, chopped
- 2 (15 oz) cans (850 g) Butter Beans
- 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) Vegan Butter
- 1 1/2 tsp (7.5 g) 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
Preparation
Heat the vegan butter on medium-high heat in a large pot. Sauté the chopped leeks and celery until they begin to soften, about 3-5 minutes. Add in the uncooked farro and stir well.
Incorporate the butter beans, thyme, tarragon, bay leaf, minced garlic, salt, and pepper. Cook for an additional 4-6 minutes, stirring occasionally to prevent burning.
Pour in the vegetable broth and miso paste, mixing thoroughly. Allow the mixture to come to a soft boil. Lower the heat, cover the pot, and let it simmer for 20-25 minutes.
Add the chopped spinach and lemon juice to the pot and continue simmering until the spinach is wilted and the farro is fully cooked. The farro should be soft but still have a slight bite to it.
Taste and adjust the seasoning if needed. Serve the soup with a drizzle of good olive oil and slices of crusty bread.