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chickpea farro soup

Chickpea and Farro Soup

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Description

This chickpea and farro soup is 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!


Scale

Ingredients

  • 1 cup pearled farro
  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon hot smoked paprika
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 15oz can chickpeas, rinsed and drained
  • 1 15oz can fire-roasted diced tomatoes
  • Salt + pepper to taste
  • Parmesan cheese (optional for topping)

Instructions

  • Bring a large pot of water to a boil
  • Add the farro and cook for 10 minutes or until softened.
  • Drain the farro and set aside.
  • In a separate large pot, add the olive oil and cook over medium heat for 30 seconds.
  • Add the onion, carrot, and celery and cook for 5 minutes over medium heat, stirring to coat with oil.
  • Add in the parsley, rosemary, paprika, and garlic and continue cooking until the vegetables are slightly softened.
  • Add the cooked farro, broth, chickpeas, and tomatoes and bring to a boil.
  • Simmer for 15-20 minutes until the flavors are combined and the vegetables are softened.
  • Add salt and pepper to taste and top with parmesan, if desired.

Keywords: Farro Soup

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