Farro-Vegetable Soup

Name: Farro-Vegetable Soup
Ingredients: 2 tbsp olive oil; 1 bunch scallions, thinly sliced; 1 red bell pepper, cut into 1/2 inch dice; 1 tsp turmeric; 2 tbsp tomato paste; 5 cups vegetable stock; 1 can (15 ounces) diced tomatoes; 1 can (15 ounces) chickpeas, drained; 1/2 pound fresh green beans, cut into 3/4-inch lengths; 2 tbsp lime juice; Salt and black pepper, to taste; 2 cups cooked farro and vegetables* (see above); 3 handfuls (about 3 ounces) baby spinach leaves

13 ingredients

1 steps

Ingredients

2 tbsp olive oil
1 bunch scallions, thinly sliced
1 red bell pepper, cut into 1/2 inch dice
1 tsp turmeric
2 tbsp tomato paste
5 cups vegetable stock
1 can (15 ounces) diced tomatoes
1 can (15 ounces) chickpeas, drained
1/2 pound fresh green beans, cut into 3/4-inch lengths
2 tbsp lime juice
Salt and black pepper, to taste
2 cups cooked farro and vegetables* (see above)
3 handfuls (about 3 ounces) baby spinach leaves

Directions

1

{"0":"1. In a soup pot over medium heat, heat the oil. Add the scallions, bell pepper, and turmeric. Cook, stirring often, for 4 minutes. Stir in the tomato paste, and cook 1 minute more.","2":"2. Add the stock, tomatoes, chickpeas, green beans, lime juice, cooked seasoning and add more salt and black pepper, if you like. Stir in the spinach and cook 1 minute more.","4":"3. Ladle into bowls."}