Adapted from Vegetable Soups by Deborah Madison
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
- 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.
- 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.
- Add the cooked chickpeas and simmer for another 10 minutes.
- Taste for salt and season with pepper. Ladle soup into bowls, garnish with grated Parmesan.