Chickpea Farro Soup
Recipe from Two Peas and Their Pod
This easy, healthy, and hearty soup is great for lunch or dinner. Serve with a loaf of crusty bread.
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 30 oz vegetable broth
- 28 oz diced tomatoes with juices
- 15 oz 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
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.
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.
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.