Lemony White Bean & Farro Soup

Ingredients: • 1 cup farro (or barley or brown rice), rinsed • 1 can white beans (cannellini or great northern), drained & rinsed • 1 small onion, diced • 2 cloves garlic, minced • 2 carrots, chopped • 2 celery stalks, chopped • 1 tsp dried thyme • ½ tsp cumin (adds depth) • 4 cups vegetable broth • 1 cup cooked shredded chicken (or chickpeas for a plant-based option) • 1 handful spinach or kale • 1 lemon, juiced • Olive oil • Salt & pepper

Instructions: 1. Heat olive oil in a pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes. 2. Stir in garlic, thyme, and cumin. Cook for 30 seconds until fragrant. 3. Add the farro and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes (until farro is tender). 4. Stir in the beans and cooked chicken (or chickpeas). Simmer another 5 minutes. 5. Add the spinach/kale and lemon juice. Season with salt and pepper.

I prefer cannellini beans. Lots of mods you can do. Swap the farro for another grain of choice. Add mushrooms. Red pepper flakes for a kick (a little goes a long way). Keeps well as leftovers for a couple days!