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

Name: 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

beaninstitute.com

White bean soup with Swiss chard, butternut squash, and farro for a nutritious and flavorful meal. Perfect for soup lovers!

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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