It is hot and humid, but I needed to use up some vegetables in a soup, so I made soup for lunch. I combined a scant 4 cups chicken/turkey broth, a 14 oz.-can tomatoes, with vegetables (onion, celery, carrots, mini-yellow and orange bell peppers) sautéed in olive oil. I added the last cup of frozen roasted garbanzo beans from the freezer (a recipe that is too much work for the results, so I won’t be making them again), ½ cup farro, and turnip greens. I added a pinch of baking soda, and toward the end ¼ tsp. dried basil and freshly grated black pepper. I had it with some Parmesan grated on top.
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