Smoky Farro and Chickpea Soup

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Smoky Farro and Chickpea Soup Recipe

Photo: Randy Mayor; Styling: Lindsey Lower

This hearty one-pot meal couldn't be easier, and it makes for simple cleanup. Look for pouches of precooked farro either on the grain aisle or in the frozen food section of your supermarket.

Serves 6 (serving size: 1 1/2 cups soup and about 2 1/2 teaspoons cheese)


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2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
2 garlic cloves, chopped
1 bay leaf
3 cups organic vegetable broth
3 cups water
1 1/2 teaspoons Spanish smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can unsalted, fire-roasted diced tomatoes, undrained
4 cups chopped Swiss chard
3 cups cooked farro
1/2 cup chopped green onions
1.5 ounces grated vegetarian Parmesan cheese (about 1/3 cup)


Hands-on: 15 Minutes
Total: 25 Minutes

1. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through bay leaf). Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth and next 6 ingredients (through tomatoes); bring to a boil. Stir in Swiss chard and farro; cook 2 minutes or until chard wilts. Stir in green onions; top with cheese.

Created date

March 2015

Nutritional Information

Calories 309
Fat 8.2 g
Satfat 1.9 g
Monofat 3.9 g
Polyfat 0.9 g
Protein 12 g
Carbohydrate 46 g
Fiber 9 g
Cholesterol 6 mg
Iron 3 mg
Sodium 547 mg
Calcium 157 mg