Smoky farro and chickpea soup

By LLRedd

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 2 garlic cloves, chopped
• 1 bay leaf
• 3 cups organic vegetable broth
• 3 cups water
• 1 1/2 teaspoons Spanish smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can unsalted, fire-roasted diced tomatoes, undrained
• 4 cups chopped Swiss chard
• 3 cups cooked farro
• 1/2 cup chopped green onions
• 1.5 ounces grated vegetarian Parmesan cheese (about 1/3 cup)

Preparation

Step 1

1. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through bay leaf). Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth and next 6 ingredients (through tomatoes); bring to a boil. Stir in Swiss chard and farro; cook 2 minutes or until chard wilts. Stir in green onions; top with cheese.