This smoky chickpea and farro soup is no exception- packed with vegetables and full of flavor! It’s an easy recipe to make at the start of the week and reheat for a quick lunch or dinner!
Are you familiar with farro? It’s a grain that is similar to brown rice. It’s a whole grain (which means lots of protein and fiber!) but it’s not gluten-free. One reason I really like using this in soup is that farro still maintains a chewy texture when it’s cooked. It can be added to soup without getting mushy.
It can be found in the bulk bins at certain grocery stores but it’s also sold in packages from brands like Bob’s Red Mill or Trader Joe’s! The Trader Joe’s kind is usually par-cooked which means it cooks faster than regular farro. Either one will work in this recipe, but the par-cooked kind will be ready a few minutes faster!
Smoky Chickpea and Farro Soup
This chickpea and farro soup is healthy, filling, and packed with flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cups
- Category: Soup
- Method: Stovetop
- Cuisine: Soup
- 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.
- Reduce heat to low and stir in the farro and kale.
- Cook for 3-5 minutes until the kale becomes bright green and the farro is heated.
- Add salt and pepper to taste and top with parmesan, if desired.
- Serving Size: 1 cup
Keywords: Farro Soup
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!)
Since farro has lots of protein, this soup will really fill you up! This recipe made quite a bit of soup so I think I’ll be enjoying it all week!