Chickpea Farro Soup

Ingredients

• Farro

  Pereg

  ½ cup uncooked or 90g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 large or 72g

• Celery

  Raw

  1 strip or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Bay leaf

  Dried

  2 leaf or 0.4g

• Vegetable Broth

  From bouillons. Low sodium

  28 oz or 794g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Parmesan cheese

  Shredded

  6 tbsp or 30g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Spinach

  Raw

  1 cup or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the farro according to the package directions; drain and set aside.
2. Warm the olive oil in a large pot over medium-high heat.
3. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
4. Stir in the minced garlic and bay leaves and cook until fragrant, about 1–2 minutes.
5. Pour in the vegetable broth and diced tomatoes, then add the chickpeas, dried basil, and dried oregano. Bring to a gentle simmer and cook uncovered for about 10 minutes to meld flavors.
6. Stir in the cooked farro and spinach and simmer just until the spinach wilts, 1–2 minutes. Season to taste with salt and black pepper; remove bay leaves.
7. Ladle into bowls and garnish with shredded Parmesan cheese. Serve hot.