BRYANNA'S FARRO MINESTRONE WITH SQUASH AND GREENS
Servings: 8 

This is a delicious soup to make with leftover beans. It's from my book, The Fiber for Life Cookbook.

1/2 cup whole spelt or farro kernels 
1 tablespoon extra-virgin olive oil 
1 tablespoon roasted (Asian) sesame oil 
1 large onion, chopped 
2 medium carrots, scrubbed and chopped 
1/2 cup chopped celery with leaves 
4 cloves garlic, minced 
3 cups (or 2/ 15-oz. cans) cooked pinto, barlotti, Romano, Great Northern, cannellini, or white kidney beans, rinsed and drained 
5 cups good vegetarian broth 
1 14-oz can diced tomatoes with juice 
2 cup cleaned, peeled and cubed winter squash 
2 medium red-skinned potatoes, scrubbed (unpeeled) and diced 
4 cups cleaned, trimmed and sliced greens (kale, Swiss chard, collards, turnip greens, etc.) 
1 teaspoon dried marjoram or crumbled sage 
1 teaspoon dried thyme or rosemary 
1 bay leaf 
salt and freshly-ground pepper to taste 
extra-virgin olive oil for drizzling on top 
OPTIONAL: 
1 tablespoon soy "bacon" chips or bits 
vegan Parmesan substitute (such as Galaxy Foods Vegan, or Parma!, or a homemade walnut-based or okara-based Parmesan sub) 

Bring the spelt or farro kernelsto a boil in a medium covered saucepan in water to cover (the water should be about 1" above the grains), for 40-90 minutes, or until the kernels are tender. (Add more water if it seems to be evaporating too fast.) Set aside. 

In a heavy soup pot, heat the oil over medium-high heat. Add the onion, carrots, celery, and garlic and stir-fry until the onion starts to soften, adding a tiny bit of water now and then to keep the mixture from sticking. Add the cooked spelt or farro (and any liquid left in the pot) and the remaining ingredients, including optional soy "bacon" (except salt and pepper, and vegan parmesan). Simmer, covered, for about 30 minutes, or until the vegetables are tender. Taste for salt and pepper and serve with the olive oil and/or soy Parmesan to sprinkle on top. 

Nutrition Facts 
Nutrition (per serving): 323.0 calories; 12% calories from fat; 4.5g total fat; 0.0mg cholesterol; 582.2mg sodium; 1606.7mg potassium; 59.0g carbohydrates; 12.5g fiber; 4.8g sugar; 46.5g net carbs; 17.2g protein; 6.0 points.