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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.

    3. Ladle into 4 bowls. Sally Pasley Vargas