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Chickpea Farro Soup
4.8 from 48 votes

Chickpea Farro Soup

This easy, healthy, and hearty soup is great for lunch or dinner. Serve with a loaf of crusty bread.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 carrot chopped
  • 1 celery chopped, rib
  • 3 garlic minced, cloves
  • 2 bay leaf
  • 30 oz vegetable broth
  • 28 oz tomatoes diced with juices
  • 15 oz chickpeas rinsed and drained
  • 1/2 teaspoon basil dried
  • 1/2 teaspoon oregano dried
  • 1 1/2 cups farro cooked
  • 1 cup baby spinach roughly chopped, packed
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • Parmesan Cheese grated, for serving, optional

Instructions

    Cup of Yum
  1. In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery. Cook until vegetables are tender, about 5 minutes. Add the garlic and bay leaves and cook for an additional 2 minutes.
  2.  Stir in the broth, tomatoes, chickpeas, basil, and oregano. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the farro and spinach and stir just until the spinach is wilted. Season the soup with salt and pepper, to taste. Ladle into soup bowls and serve warm. Garnish with grated Parmesan cheese, if desired.
  3. Note-to cook the farro, rinse and drain 3/4 cup farro. Place in a pot and add enough water to cover. Add a little salt. Bring to a boil; reduce heat to medium-low and simmer for about 25 minutes. Drain any excess water. OR you can buy Trader Joe's 10 minute farro, it is my favorite and only takes 10 minutes to cook. For vegan, omit the Parmesan cheese.