Cabbage Squash Soup

2 Tbsp olive oil

1 leek, halved, then sliced

1/2 red bell pepper, cut into 1/2” chunks

1 poblano pepper, cut into 1/4” chunks

1 carrot, halved, then sliced

3/4 tsp dried thyme

3/4 tsp dried sage

1/2 tsp dried coriander

1/2 tsp dry mustard

salt / pepper

2 cups cabbage, cut into 1/2” chunks

2 cups butternut squash, cut into 1/2” chunks

2 garlic cloves, chopped

1 15-oz can diced tomatoes

1 15-oz can pinto beans

1/3 cup farro or brown rice

4 cups chicken or veg broth

1 parmesan rind

heat oil on medium heat

chop & add, one after the other, the leek / peppers / carrot

stir in seasonings

saute until vegetables start to soften

add cabbage / squash, saute another few minutes

add tomatoes, stir until bubbling

add pinto beans / farro / chicken broth / parmesan rind

bring to a boil, lower to simmer, cook 25-30 minutes

farro & squash should be fully cooked

off heat, remove parmesan rind

blend for a few seconds with wand blender to thicken