This soup is quick to prepare. Make this recipe with any leftover grains that you have on hand.

Makes 6 servings

Ingredients:

• 2 teaspoons olive oil or ¼ cup water (for water sauté)
• 1 small onion, diced
• 4 carrots, diced
• 2 stalks celery, diced
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• 3 cloves garlic, minced or pressed
• 6 cups vegetable broth 
• ¼ cup tahini
• 2 (15oz.) cans white beans, drained
• 1 tablespoon chopped fresh parsley
• 1 cup cooked grain (cooked sorghum, oat groats, brown rice or whole wheat orzo)
• ¼ – ½ cup lemon juice (about 2 large lemons)
• A large handful fresh baby kale or spinach, coarsely chopped
• Salt and pepper, to taste
• Additional lemon, cut in wedges for serving
• Chopped parsley for serving

Instructions:

• Heat oil or water over medium heat, add onion, celery and carrot. Sauté for about 7 – 10 minutes. Add the herbs and garlic and sauté briefly.
• Add the broth, bring to a boil and whisk in the tahini. Add the white beans, grains, and parsley. Reduce the heat to a simmer, cooking until heated through.
• Remove from heat, add lemon juice (starting with ¼ cup and adding more to taste), stir well. Add the baby kale or spinach, stirring occasionally until the greens wilt. Season with salt & pepper to taste.
• Serve topped with chopped parsley and additional lemon wedges, if desired. Can be served with your favorite bread, croutons, or crackers.

Adapted from The Simple Veganista