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Recipe for farro-vegetable soup

Sally Pasley Vargas for The Boston Globe

Serves 4

2tablespoons olive oil
1bunch scallions, thinly sliced
1red bell pepper, cut into ½-inch dice
1teaspoon turmeric
2tablespoons tomato paste
5cups vegetable stock
1can (15 ounces) diced tomatoes
1can (15 ounces) chickpeas, drained
½pound fresh green beans, cut into ¾-inch lengths
2tablespoons lime juice
Salt and black pepper, to taste
2cups cooked farro and vegetables
3handfuls (about 3 ounces) baby spinach leaves

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 farro mixture, salt, and black pepper. Simmer for 20 minutes. Taste for seasoning and add more salt and black pepper, if you like. Stir in the spinach and cook 1 minute more.

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3. Ladle into 4 bowls. Sally Pasley Vargas

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