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

Preparation

  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. 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.

  3. Ladle into bowls.