CREAMY CHICKPEA & FARRO SOUP
Farro, an ancient grain, adds a nutty flavor and lots of nutrition to this hearty soup.
Provided by Deborah Mele
Categories Soups & Stews
Time 1h20m
Number Of Ingredients 15
Steps:
- In a large soup pot, heat the oil and then add the pancetta, carrots, onion, celery and garlic.
- Cook over medium heat, stirring often, until the vegetables are tender and the pancetta pieces are lightly browned, about 8 minutes
- Add the chickpeas to the pot with the vegetables and cover everything with broth by at least 1 inch.
- Season with salt and pepper, oregano, and rosemary.
- Bring to a boil, then reduce the heat and slowly simmer for another 15 minutes or so to develop and meld the flavors.
- Remove half the bean and vegetable mixture, and puree until smooth in a food processor, then return to the pot.
- Add the farro to the pot, and simmer for about 25 minutes, or until the farro is just about tender to the bite. If the soup gets too thick, add additional broth to thin as needed.
- Taste, and adjust salt and pepper as needed.
- Serve in individual bowls topped with some cracked black pepper and a drizzle of extra virgin olive oil.
- Sprinkle top of soup with the crispy pancetta bits if using and serve.
Nutrition Facts : Calories 487 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 21 grams fat, Fiber 13 grams fiber, Protein 22 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 cups, Sodium 226 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
CHICKPEA AND FARRO SOUP
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
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
Provided by Amanda Hesser
Categories dinner, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
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
CREAMY FARRO WITH CRISPY MUSHROOMS AND SOUR CREAM
Similar in texture to a risotto (without the constant stirring), this creamy, saucy farro is about half the work, with almost no technique required. While the porridgelike texture is a delight all on its own, the meaty, golden brown mushrooms and frizzled leeks are the real reason you are here. Using plenty of olive oil to make sure the mushrooms crisp and brown without sticking will be the secret to success in that department.
Provided by Alison Roman
Categories dinner, weekday, grains and rice, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
- Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
- Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
- Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
- Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.
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