Farro and Chickpea Soup

Farro and Chickpea Soup

I'm still not done using up my bag of farro, so I made this elegant and flavourful soup.

Farro and Chickpea Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison


1 1/2 cups farro, soaked for an hour or longer in cold water and drained
olive oil
1 onion, diced
3-4 celery ribs, finely sliced
1 bunch parsley, chopped
3 bay leaves
1 garlic clove, minced
6 cups water or vegetable stock
1 15-ounce can chickpeas, rinsed and drained
salt and pepper


Heat some olive oil in a soup pot and add the farro, onion, celery, parsley and bay leaves. Cook on medium heat until the onion turns translucent, about 5 minutes. Add the water and chickpeas, bring to the boil and simmer until the farro is tender, about 20 minutes. Add salt and pepper to taste.

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