Farro-Vegetable Soup

• 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

1. 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.
3. 3. Ladle into bowls.

olive oil, scallions, red bell pepper, turmeric, tomato, vegetable stock, tomatoes, chickpeas, green beans, lime juice, salt, vegetables, handfuls

Taken from www.epicurious.com/recipes/member/views/farro-vegetable-soup-52700561 (may not work)