Bean & Farro Soup

The weather cooled off a little yesterday and I decided a soup was in order. This soup will use many of your fresh and/or frozen items. It's also very forgiving so if you don't have a sack of frozen spinach, use fresh, or try kale instead. If you prefer a different bean go for it.You could also use barely instead of farro. Serves 6.

• 1 can cannellini beans, rinsed and drained
• 1/4 cup water
• 1 smallish sweet onion, diced
• 1 stalk celery, chopped
• 1 can (14.5 ounce) diced tomatoes, with juice
• 2 small carrots, diced
• 1 large waxy potato, cut into 1/2" cubes
• 1 cup pearled farro, rinsed
• 1 cup frozen chopped spinach
• scallions for garnish

Heat the water and add onion and celery. Saute until onions become translucent.

Stir in tomatoes, carrot, potatoes, farro and 4 cups water. Bring to a boil and then turn heat to a simmer. Cook, stirring occasionally until farro is done 25-30 minutes. If needed you can add some more water.

Mash half of the beans and add both mashed and whole to the soup. Stir in spinach and cook until everything is hot.

Serve topped with scallions. We also added a shot of Frank's hot sauce to this. We put that shit on everything!

 Enjoy!