clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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!


  • 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)


  • 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