1 Tbsp extra-virgin olive oil
4 to 5 Slices of fresh ginger, finely minced
1 Small leek, split lengthwise, rinsed well, thinly sliced
3 Small carrots, diced
1 Cup adzuki beans, sorted and rinsed well, soaked for one hour
1/2 Cup farro, rinsed well
4 Cups spring or filtered water
2 Teaspoons barley miso
2 to 3 Scallions, thinly sliced on the diagonal, for garnish
Place the oil, ginger and leek in a small soup pot over medium heat. When the vegetables begin to sizzle, saute until the leek is just limp, about 1 minute. Stir in the carrots and saute until shiny with oil. Add the beans, farro and water, cover and bring to a boil. Reduce the heat to low and simmer until the beans are tender, about 45 minutes.
Remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup and simmer, uncovered, for 3 to 4 minutes to activate the enzymes in the miso. Stir well and serve garnished with the scallions.
-OK I have to admit that I had to Google Farro.. and since I don’t have any in my cupboard, I have decided that barley would be a suitable substitute.
This recipe is printed with permission from Christina Pirello