Chickpea Farro Soup
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.75 out of 5 stars
(16)
Ingredients
6
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 30 oz vegetable broth
- 28 oz diced tomatoes with juices
- 15 oz chickpeas, rinsed and drained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 1/2 cups cooked farro
- 1 cup packed baby spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- Parmesan cheese, grated, for serving, optional
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Preparation
Step 1
In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery. Cook until vegetables are tender, about 5 minutes. Add the garlic and bay leaves and cook for an additional 2 minutes.
Step 2
Stir in the broth, tomatoes, chickpeas, basil, and oregano. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors.
Step 3
Add the farro and spinach and stir just until the spinach is wilted. Season the soup with salt and pepper, to taste.
Step 4
Ladle into soup bowls and serve warm. Garnish with grated Parmesan cheese, if desired.
Step 5
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Chef's notes
Note-to cook the farro, rinse and drain ¾ cup farro. Place in a pot and add enough water to cover. Add a little salt. Bring to a boil; reduce heat to medium-low and simmer for about 25 minutes. Drain any excess water.
OR you can buy Trader Joe’s 10 minute farro, it is my favorite and only takes 10 minutes to cook.
For a vegan option, omit the Parmesan cheese.
