Prep Time 10 mins & Overnight soak Cook Time 30 mins
2 tablespoons olive oil
1 yellow onion chopped
1 carrot chopped
1 celery rib chopped
3 garlic cloves minced
2 bay leaves
30 oz vegetable broth
28 oz diced tomatoes with juices
15 oz chickpeas rinsed and drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 cups cooked farro
1 cup packed baby spinach, roughly chopped
Salt and freshly ground black pepper to taste
Parmesan cheese grated for serving
fresh basil to garnish
Soak the chickpeas in water overnight.
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.
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.
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.