Tulia | Recipes: Cannellini Beans, Barley, and Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, finely chopped
• 1lb/450g butternut squash, cut into 1-inch chunks
• ¼ cup Italian passata or similar tomato sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons Tulia Mighty Date Supersnack
• 5 cups vegetable broth or water
• 1-2 sprigs fresh thyme
• ½ cup/3 oz/90g pearl barley or farro, cooked according to package instructions
• 1 can/15.5oz/439g cannellini beans
• 1 bunch beet tops or Swiss chard, thinly sliced
• 2 tablespoons fresh parsley, chopped