|2||tablespoons olive oil|
|1||bunch scallions, thinly sliced|
|1||red bell pepper, cut into ½-inch dice|
|2||tablespoons tomato paste|
|5||cups vegetable stock|
|1||can (15 ounces) diced tomatoes|
|1||can (15 ounces) chickpeas, drained|
|½||pound fresh green beans, cut into ¾-inch lengths|
|2||tablespoons lime juice|
|Salt and black pepper, to taste|
|2||cups cooked farro and vegetables|
|3||handfuls (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.
3. Ladle into 4 bowls. Sally Pasley Vargas