Chickpea Farro Soup

Prep Time 10 mins & Overnight soak Cook Time 30 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil

Extra Virgin Olive Oil from Umbria

Buy Now

• 1 yellow onion chopped

• 1 carrot chopped

• 1 celery rib chopped

• 3 garlic cloves minced

• 2 bay leaves

• 30 oz vegetable broth

Aneto Vegetable Broth

Buy Now

• 28 oz diced tomatoes with juices

Pomi Chopped Tomatoes

Buy Now

• 15 oz chickpeas rinsed and drained

Bartolini Umbrian Chickpeas

Buy Now

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1 1/2 cups cooked farro

Semi pearled Farro

Buy Now

• 1 cup packed baby spinach, roughly chopped

• Salt and freshly ground black pepper to taste

• Parmesan cheese grated for serving

Agriform Parmigiano Reggiano Aged 22 months

Buy Now

• fresh basil to garnish

Preparation:

1. Soak the chickpeas in water overnight.

2. Cook the farro and chickpeas - drain the chickpeas, rinse and drain ¾ 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 25-30 minutes. Drain any excess water.

3. 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.

4. 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.

Buon Appetito!

Recipe Notes:

Two peas & their pod