Cannellini Beans, Barley, and Butternut Squash Soup

© 2020 Tulia

August 17, 2019 1 min read

This rustic soup makes a satisfying weekday dinner. The addition of Tulia Mighty Date Supersnack makes it creamier, adds a depth, and works wonderfully with the flavors.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Recipe Type: Soup, Easy, Vegan, Gluten-Free
Cuisine: North African

Ingredients:

  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 1lb/450g butternut squash, cut into 1-inch chunks
  • ¼ cup Italian passata or similar tomato sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Tulia Mighty Date Supersnack
  • 5 cups vegetable broth or water
  • 1-2 sprigs fresh thyme
  • ½ cup/3 oz/90g pearl barley or farro, cooked according to package instructions
  • 1 can/15.5oz/439g cannellini beans
  • 1 bunch beet tops or Swiss chard, thinly sliced
  • 2 tablespoons fresh parsley, chopped

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