Navy Bean & Farro Vegetable Soup

• Produce

  • 3 small stalks Celery
  • 3 Gloves of garlic
  • 8 oz Mushrooms
  • 12 oz Navy beans, fresh
  • 1/2 Onion
  • 1/2 tsp Onion powder
  • 1 tsp Oregano, dry
  • 1 1/2 tsp Thyme, dry

• Canned Goods

  • 6 cups Veggie broth

• Pasta & Grains

  • 1 cup Farro, pearled

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 tsp Paprika, smoked
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Sea salt
  • 1/3 cup Whole wheat flour

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Other

  • 3 Carrots cut into rounds or if large into pieces

Found on fogwoodfig.com

Ingredients

• 2 Tbsp extra virgin olive oil
• ½ onion chopped
• ¼ tsp sea salt
• 8 oz mushrooms sliced
• ¼ tsp red pepper flakes
• 3 carrots cut into rounds or if large into pieces
• 3 small stalks of celery chopped
• 3 gloves of garlic minced
• 1 ½ tsp dry crushed thyme
• 1 tsp dry crushed oregano
• 1 tsp smoked paprika
• ¼ tsp ground black pepper
• ½ tsp onion powder
• ⅓ cup whole wheat flour or oat flour for gluten free
• 6 cups veggie broth
• 1 cup pearled farro rinsed
• 12 ounce fresh navy beans or 14 ounce can rinsed beans
• 2 large collard green leaves stem removed and cut into ribbons.
• Additional 1 cup veggie broth only if needed when soup is done.

Directions

• In large pot heat the olive oil, add the onion and sea salt and sauté on medium for 4 minutes. Add the mushrooms, red pepper flakes and sauté until reduced by half about 3-4 minutes. Add the carrots, celery garlic, thyme, oregano, paprika, onion powder, and black pepper and additional medium pinch of sea salt and sauté 3 minutes. Add the flour and mix well stirring for 30 seconds. Add 2 cups of the broth and stir followed by the farro and stir again. Add the remaining 4 cups of broth. Bring to a low boil then turn down the heat and simmer covered for 20 minutes. Add the white beans and collard greens and heat through about 3 minutes. The soup will be very thick, if you want it a little thinner add up to 1 cup more veggie broth without sacrificing taste.
• Serve and sprinkle with fresh minced parsley.
• Enjoy!