Farro-Vegetable Soup
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
386
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).