Creamy Farro Bean Soup
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Creamy Farro Bean Soup
Creamy Farro Bean Soup
2 tbsp. extra virgin olive oil
1 cup parsnips peeled and chopped
1 cup butternut squash peeled and chopped
1 cup 2 stalks celery sliced
1 large leek, sliced (white and pale green parts only)
2 15-oz. cans cannellini beans, rinsed and drained, divided
1/2 cup Raley?s Farro (near the rice)
1 tsp. each: dried thyme, basil and sage
2 (32-oz.) containers vegetable broth
Raley?s Alderwood Smoked Sea Salt to taste
Grated Parmesan cheese, optional

Prep: 20 minutes  Cook: 1 hour  Serves: 8

1. Heat oil in a large pot over medium-high heat. Add vegetables and cook for 5 to 10 minutes to lightly brown.
2. Mash 1can beans and add to pot with remainingingredients except salt and cheese. Bring to a boil; reduce heat and simmer, covered, for 45 minutes.
3. Season with smoked salt and serve with grated Parmesan cheese and crusty bread.