On Sundays, I'd typically make a
big batch
of farro, toss it with a Greek - style chopped salad, throw a
handful of arugula on top, and divvy it up into five to - go containers for lunch.
In the meantime, since you probably still have some
of this soup on hand, you can improve the flavor by doing a sauté
of onions and garlic in a little olive oil; add a couple
of teaspoons
of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper,
of course; a minced herb like parsley or cilantro, and maybe even 2 or 3
big handfuls of baby spinach or
arugula.