Spring Veggie and Farro Soup

Preheat a soup pot to medium heat with a drizzle of olive oil. Add white part of the scallions and the garlic. Cook for 2 minutes, stirring.

Add stock, water, and farro to the pot. Reduce heat to medium-low and cover pot; simmer farro for 10 minutes until tender but not totally cooked through (more or less time based on package directions). Uncover pot and add asparagus and green beans. Simmer veggies for 5–7 minutes until bright green and tender.

Add spinach, green parts of the scallions, lemon zest, and juice from half of the lemon to the soup. Stir to combine and taste; add salt and pepper to your preference until the soup is very flavorful.

Cut the other half of the lemon into wedges. Serve the soup topped with the fresh herbs, a drizzle of olive oil, and extra lemon wedges.

Enjoy!

Note: This soup is dairy-free. Vegan if vegetable stock is used, gluten-free depending on your ingredients. Adjust to your dietary needs!