Vegetable Farro Soup

Heat the olive oil in a large pot over medium heat. Add the red onion, carrot, celery, and red bell pepper, and cook for 5-7 minutes until the veggies soften.
2 tablespoons olive oil
1 medium red onion
1 medium carrot
2-3 celery stalks
1 medium red bell pepper
Stir in the garlic, Italian seasoning, and red chili flakes, and cook for another minute.
4 garlic cloves
1 teaspoon Italian seasoning mix
¼ teaspoon red chili flakes
Add the farro, diced tomatoes, cannellini beans, and vegetable stock, and give it all a good stir to combine.
1 cup farro
2 cans (14 oz / 400 g) diced tomatoes
2 cans (14 oz / 400 g) cannellini beans
6 cups vegetable stock
Bring the soup to a boil, then lower the heat and let it simmer gently for 30 minutes, stirring every now and then, until the farro is tender.
Toss in the spinach during the last few minutes of cooking, just until it wilts into the soup.
2 cups spinach
Taste and adjust seasoning with salt and pepper if needed, then serve warm.
Salt and freshly ground black pepper to taste