Bean Soup a la Jason

Ingredients

• olive oil
• 1 head of garlic, in big chunks (each clove cut into 4)
• 1 yellow onion, chopped
• 6 cups of dried bean mix
• veggie broth
• 2 cups of farro or spelt
• 2 large cans of crushed tomatoes
• salt and fresh-ground pepper to taste
• 1 eggplant, chopped fine
• 10 or so large brown Crimini mushrooms, cut into thick slices
• 2 bunches chopped lacinato (aka black, dinosaur, Tuscan) kale

Directions

Sauté garlic in olive oil until golden. Add chopped yellow onion, and continue to sauté until translucent. Add dried bean mix and turn over in the oil until well coated. Topped off with veggie broth. Bring to a slow boil, then turn down the heat to low and cover to simmer an hour or so (adding broth and stirring as needed).

When the beans began to go from crunchy to al dente, add farro, and tomatoes and more broth. Seasoned to taste with salt and fresh-ground pepper. Recover and simmer another half an hour. Add eggplant and mushrooms, cook together for about 20-30 mins, then cut 2 bunches of lacinato kale into bite size pieces, mix it in, and serve immediately.

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