White Bean Soup with Swiss Chard, Butternut Squash, and Farro – The Bean Institute

Ingredients

• 1 cup dry white kidney or cannellini beans (sorted)
• As needed (water)
• 1 bunch Swiss chard (green)
• 1 cup leek (sliced thinly, white part)
• 1 tablespoon garlic (minced)
• ½ cup farro
• 2 quarts vegetable broth (or water)
• 2 tablespoons kosher salt
• ½ teaspoon fresh ground pepper
• 1 bouquet garnis: parsley stems (bay leaf, thyme sprig wrapped in leek leaf with twine)
• 2 cups butternut squash (peeled, small dice)
• 1 tablespoon lemon juice
• ¼ cup extra virgin olive oil