Smoky farro and chickpea soup

Smoky farro and chickpea soup
Smoky farro and chickpea soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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.

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