Chickpea And Farro Soup Recipes

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CHICKPEA AND FARRO SOUP



Chickpea and Farro Soup image

This chickpea and farro soup is packed with vegetables and full of flavor! It's an easy recipe to make at the start of the week and reheat for a quick lunch or dinner!

Provided by Liz Thomson

Categories     Soup

Time 45m

Number Of Ingredients 14

1 cup pearled farro
1 tablespoon olive oil
1 medium white onion, diced
2 large carrots, diced
2 stalks celery, diced
1 teaspoon dried parsley
1/4 teaspoon dried rosemary
1 teaspoon hot smoked paprika
4 cloves garlic, minced
6 cups vegetable broth
1 15oz can chickpeas, rinsed and drained
1 15oz can fire-roasted diced tomatoes
Salt + pepper to taste
Parmesan cheese (optional for topping)

Steps:

  • Bring a large pot of water to a boil
  • Add the farro and cook for 10 minutes or until softened.
  • Drain the farro and set aside.
  • In a separate large pot, add the olive oil and cook over medium heat for 30 seconds.
  • Add the onion, carrot, and celery and cook for 5 minutes over medium heat, stirring to coat with oil.
  • Add in the parsley, rosemary, paprika, and garlic and continue cooking until the vegetables are slightly softened.
  • Add the cooked farro, broth, chickpeas, and tomatoes and bring to a boil.
  • Simmer for 15-20 minutes until the flavors are combined and the vegetables are softened.
  • Add salt and pepper to taste and top with parmesan, if desired.

Nutrition Facts : ServingSize 1 cup, Calories 173 calories, Sugar 5.1 g, Sodium 716.6 mg, Fat 3 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 31.9 g, Fiber 5.5 g, Protein 6.7 g, Cholesterol 0 mg

CREAMY FARRO AND CHICKPEA SOUP



Creamy Farro And Chickpea Soup image

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14

3/4 cup dried chickpeas, soaked in water overnight
1/2 teaspoon sea salt
2 imported bay leaves
3 tablespoons extra virgin olive oil, plus more for garnish
1/2 cup chopped onion
1 tablespoon chopped prosciutto
1 tablespoon minced celery
3/4 cup farro or hulled barley, rinsed, then soaked in water overnight
1 quart chicken broth
1/2 teaspoon dried marjoram
2 pinches freshly grated nutmeg
Kosher salt
Freshly ground black pepper
Freshly chopped flatleaf parsley, for garnish

Steps:

  • Drain chickpeas, and place in a medium earthenware pan or saucepan. Cover with plenty of cold water, and bring to a boil. Add sea salt and bay leaves. Reduce heat, and cook, covered, until very soft, about 1 1/2 hours.
  • Meanwhile, in a medium saucepan, heat olive oil and gently cook onion, prosciutto and celery for 4 to 5 minutes, stirring occasionally, until they are soft but not brown. Drain farro, and add it along with the chicken broth, marjoram and nutmeg to the onion mixture. Cook, partially covered, for about 1 hour.
  • Drain chickpeas, reserving the cooking liquid. Discard bay leaves. In a food processor, puree chickpeas with 1 cup of the reserved liquid. Add pureed chickpeas to the farro mixture; if necessary, add more of the cooking liquid from the chickpeas to achieve the consistency of a creamy soup. Adjust the seasoning with salt and pepper. Wait 10 minutes before serving, and sprinkle each portion with chopped parsley and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 4 grams, Carbohydrate 58 grams, Fat 6 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 781 milligrams, Sugar 11 grams

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