You guys, this might be my favorite Vegan Eats World soup yet! It’s super-hearty, with farro wheat berries (my first ever time trying them! and they are AWESOME!), tomatoes, carrots, onions, garlic, and cannelini beans (or great white northern, in my case; forgot to go shopping, OOPS!). Spinach or escarole is optional; I shredded mine into little itty bitty pieces so it wouldn’t get all wilty and slimy. (HATE cooked leafy greens.) It gave the soup a nice, festive Christmasy feel and kind of overruled the need for parsley. Way tasty, all around.

The topping is an Ethiopian/Mediterranean mashup involving cooked chickpea flour and lemon juice to make a tangy, parmesan-like garnish. It pairs most excellently with the soup and adds an unexpected kick. So good!

I’ve already claimed dibs on the leftovers.

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Filed under beans, carrots, farro wheat berries, onions, soup, terry hope romero, tomatoes, vegan eats world, vegan food

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