Preheat the oven to 400F.

Line a baking sheet with parchment paper.

1. In a large bowl combine the drained and rinsed cannellini beans, onion and garlic powder, cumin, Herbes de Provence, black pepper, Tamari, nutritional yeast, wholewheat breadcrumbs, lemon zest, and minced parsley.
2. Combine well with a potato masher or get in there and mush it up with your hands! When combined, take a teaspoon of the mixture and roll it into a ball about 1-1 1/4 inches in size. Place on the lined baking sheet. Continue until all the mixture is used up.
3. Spray lightly with a cooking spray.
4. Place in the oven for 15 minutes, remove from oven, turn over the “beanballs” then return to the oven and cook for a further 10-15 minutes or until golden.
5. While the balls are cooking, start on the soup. Pour the vegetable broth into a pan, add the chopped carrots and celery, bring to a boil, turn down to a simmer, and partially cover the pot until the vegetables are just tender. Remove from heat.
6. Add the farro. Add the lemon juice, Tamari, and miso, go slow when adding these ingredients, TASTE! and add as desired.
7. When ready to serve ladle into bowls then add the beanballs. Sprinkle over chopped dill and parsley. Remember not to add the “balls” until ready to serve to keep them firm and delicious!