Smoky Kale Chickpea Farro Soup

Name: Smoky Kale Chickpea Farro Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 cups farro (cooked); 2 Tablespoons olive oil; 2 cups sweet onion (chopped); 1/2 cup carrots (chopped); 1/2 cup celery (chopped); 3 garlic (minced); 1 bay leaf; 1 teaspoon dried rosemary; 3 cups water; 3 cups vegetable broth; 1 - 15 oz. chickpeas (drained and rinsed); 1 - 14.5 oz. fire roasted diced tomatoes; 1 1/2 teaspoons smoked paprika; 3 cups kale (stems removed and chopped {or try swiss chard or spinach}); 1/2 cup green onion (chopped); 1/2 cup parsley (chopped); Salt and pepper to taste; Parmesan cheese (to garnish)

Smoky Kale Chickpea Farro Soup is a vegetarian soup perfect for the crisp fall weather packed with kale, chickpeas, vegetables, farro and mixed with smoked paprika.

Prep10 min
Cook15 min
Total25 min
Makes6 servings
Calories329

Ingredients

6 servings

2 cups farro (cooked)
2 Tablespoons olive oil
2 cups sweet onion (chopped)
1/2 cup carrots (chopped)
1/2 cup celery (chopped)
3 garlic (minced)
1 bay leaf
1 teaspoon dried rosemary
3 cups water
3 cups vegetable broth
1 - 15 oz. chickpeas (drained and rinsed)
1 - 14.5 oz. fire roasted diced tomatoes
1 1/2 teaspoons smoked paprika
3 cups kale (stems removed and chopped {or try swiss chard or spinach})
1/2 cup green onion (chopped)
1/2 cup parsley (chopped)
Salt and pepper to taste
Parmesan cheese (to garnish)

Method

1
Cook the farro according to the package instructions and set aside.
2
Heat the olive oil in a large pot or dutch over over medium heat. Add the onion, carrots, celery, garlic and the bay leaf and sauté for 6-7 minutes, until the onion is soft.
3
Add the rosemary, water, vegetable broth, chickpeas, fire roasted diced tomatoes, smoked paprika and bring to a boil. Simmer for 5 minutes.
4
Stir in the kale and farro and cook for another 2-3 minutes, until the kale is wilted.
5
Stir in the green onions, fresh parsley and salt and pepper to taste.
6
Serve warm with freshly grated parmesan on top and crusty bread.