Farro and Chickpea Soup

Image source: herbivoracious.com

Adapted from Vegetable Soups by Deborah Madison

Ingredients

1 1/2 cups farro, soaked for an hour or longer in cold water

3 tablespoons olive oil

1 onion, finely chopped

1 celery rib, finely diced

1 tablespoon finely chopped fresh rosemary

2 tablespoons finely chopped parsley

2 bay leaves

1 large garlic clove, minced

1 tablespoon tomato paste

6 cups vegetable stock, or bean cooking liquid plus additional water to make 6 cups

1 cup diced tomatoes

2 cups cooked chickpea, or 1, 15 oz. can, drained and rinsed

sea salt and freshly ground pepper

Grated Parmesan for garnish

Instructions

  1. Soak chickpeas overnight, or cover with boiling water and soak for one hour. Cook soaked beans on stove-top with garlic, sage, and parsley for 1 ½ hours in 3 cups of water. Reserve the bean water for the soup.
  2. Drain the farro. Heat olive oil in a wide soup pot and add the onion, celery, garlic, rosemary, parsley and bay leaves. Cook over medium heat, stirring occasionally, until the onion has softened but not browned, about 5 minutes. Stir in the tomato paste, then add drained farro, diced tomatoes, water, and 1 teaspoon of salt. Bring to a boil, then cover the pan and simmer until the farro is tender, about 30 minutes.
  3. Add the cooked chickpeas and simmer for another 10 minutes.
  4. Taste for salt and season with pepper. Ladle soup into bowls, garnish with grated Parmesan.

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