Servings: 6
Prep time: 10 min Cooking time: 20 min
Ingredients
1 1/2 cups dry navy beans, rinsed and picked over for small stones
1 cup farro
1/2 onion, diced
2-8 oz containers mushrooms, sliced
4 garlic cloves, finely chopped
10 cups vegetable broth, low sodium
1/2 tsp kosher salt
1/2 tsp black pepper
1 14.5 oz can diced tomatoes
2 cups fresh baby spinach or kale
Optional: nutritional yeast or grated parmesan cheese for serving
Directions
1. Pick over the beans and discard stones or debris. Rinse and drain.
2. Add all of the ingredients, except the tomatoes and spinach, to the Instant Pot.
3. Select high pressure and cook for 20 minutes. If the beans aren't soft enough, cook for an additional 5-8 minutes.
4. Carefully quickly release the pressure or allow the Instant Pot to release naturally. Open the lid and stir in the spinach and tomatoes. Close the lid and let sit for another 10 minutes on the warm setting.
5. Serve soup with nutritional yeast or parmesan cheese, if using. Enjoy!
