I know, I know. It’s not really “soup season” but yesterday cooled down a little bit so it seemed like a good excuse for something warm! If we’re being honest, I eat soup all year. That’s because it’s easy to make ahead of time, it’s a great way to get in lots of vegetables, and it’s delicious! This smoky chickpea and farro soup is no exception- packed with vegetables and full of flavor!
I found farro in my pantry recently and I loved it so much in this farro and asparagus salad that I figured it was about time to try it with something else!Print
Smoky Chickpea and Farro Soup
This chickpea and farro soup is healthy, filling, and packed with flavor!
- 1 tbsp olive oil
- 1 medium white onion, diced
- 1 tsp dried parsley
- 1/4 tsp dried rosemary
- 1 tsp minced garlic
- 4 cups vegetable broth
- 2 cups water
- 1 tsp hot smoked paprika
- 1 can chickpeas, rinsed and drained
- 1 can diced tomatoes
- 4 cups cooked farro (about 1 1/2 cups uncooked)
- 3 kale leaves, de-stemmed and chopped
- Salt + Pepper to taste
- Parmesan Cheese (optional for topping)
- Heat the oil in a large pot.
- Add the diced onion and cook for 3 minutes over medium heat, stirring to coat with oil.
- Add in the parsley, rosemary, and garlic and continue cooking until the onion becomes translucent.
- Add the broth, paprika, chickpeas, and tomatoes and bring to a boil.
- Stir in the farro and kale and cook for 1-2 minutes until the kale becomes bright green.
- Add salt and pepper to taste and top with parmesan, if desired.
One thing to note- if you’re not serving this right away, the farro might absorb more water and the soup can thicken up a bit. Our leftovers turned into more of a stew, but I didn’t mind. If you want to keep your leftovers at a soup consistency, you can just add a little more broth later on!
I actually made this Sunday morning and then enjoyed a bowl of this when I got home from gymnastics. It was after 2:30 by the time I sat down for lunch so I ended up enjoying two heaping bowls of this because I was so hungry! Alex tried a few bites and then asked for his own bowl! (That’s how I knew this one was a winner!)
If you haven’t tried farro before, it might remind you of brown rice, although it’s a little chewier. (Also, farrow does contain gluten, just FYI!) Farro has lots of protein which makes it a nice hearty source of vegetarian-friendly protein. That means this soup will really fill you up! You can buy it in the bulk bins or if you want to cook it a little faster, Trader Joe’s sells a “10 minute” farro that cooks in, you guessed it, just 10 minutes. I’ve tried both versions and they’re pretty much identical! I did like the faster cooking time but it wasn’t a huge deal.
This recipe made quite a bit of soup so I think I’ll be enjoying it all week!