Sort ingredients
lc333
QR Code
Listen
Pdf
Heat the olive oil in a large soup pot over medium-high heat.
Add the onion, carrots, celery, grated garlic, herbs, salt and pepper. Lower heat and sauté until the vegetables are tender, about 4 minutes.
Add the dry farro (or brown rice) and sauté for 2 minutes.
Add the veggie broth, tomatoes with their juices and tomato pulp and nutritional yeast. Mix well.
Add the beans and bring to the boil. Immediately reduce heat to a simmer and with lid half on, allow to simmer for 30 to 40 minutes, until farro is tender.
When farro is tender, add the baby spinach in handfuls and the white wine vinegar. Mix until the spinach is wilted.
Serve in deep bowls with fresh parsley, ground pepper and crusty bread on the side. Store leftovers in a sealed container in fridge. The soup will thicken with time, so go ahead and add a few cups of water.
Bon appétit!