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Chickpea Farro Soup

This easy, healthy, and hearty soup is great for lunch or dinner. Serve with a loaf of crusty bread.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 carrot chopped
  • 1 celery rib chopped
  • 3 garlic cloves minced
  • 2 bay leaves
  • 2 15 oz cans vegetable broth
  • 1 can 28 oz diced tomatoes with juices
  • 1 15 oz can 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

Instructions

  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.
  2.  Stir in the broth, tomatoes, chickpeas, basil, and oregano. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the farro and spinach and stir just until the spinach is wilted. Season the soup with salt and pepper, to taste. Ladle into soup bowls and serve warm. Garnish with grated Parmesan cheese, if desired.
  3. Note-to cook the farro, rinse and drain 3/4 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 vegan, omit the Parmesan cheese.