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 (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
Preparation
Heat the vegan butter on medium-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 stir well.
Add in the butter beans, thyme, tarragon, bay leaf, garlic, salt, and pepper. Continue to cook for another 4-6 minutes, stirring occasionally to prevent burning.
Pour in the vegetable broth and miso paste, and mix well. Allow the mixture to come to a soft boil. Lower the heat, cover the pot, and let it simmer for 20-25 minutes.
Add in the chopped spinach and lemon juice. Continue to simmer until the spinach is wilted and the farro is cooked through (it should be soft but still have a bite to it).
Check for seasoning and adjust with salt and pepper as needed. Serve the soup with a drizzle of olive oil and slices of crusted bread.