Smoky farro and chickpea soup
By LLRedd
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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)
Details
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.
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