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Vegetable Soup with Spinach and Farro
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
A simple and delicious vegetable soup with farro.
Course: Soup
Cuisine: American
Servings: 6 Cups
Ingredients
  • 3 C. cooked and drained chickpeas (from two 15-ounce cans or home-cooked)
  • 3 1/2 C. vegetable broth
  • 2 T. olive oil
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1 rib celery diced
  • 2 cloves garlic minced
  • 1 14.5- ounce can diced tomatoes
  • 1 pinch rosemary or a small sprig of fresh rosemary
  • 1/2 t. salt
  • 1/4 t. freshly-ground black pepper
  • 1/2 C. pearled farro
  • 2 C. lightly-packed baby spinach coarsely chopped, stems removed
  • 1/3 C. freshly grated Asiago cheese or more
  • 1/2 15- ounce can tomato sauce
Instructions
  1. Puree 1 cup chickpeas and 1/2 cup broth in a blender until smooth. Set aside.
  2. Heat olive oil in a large soup pot and sauté onion, carrot and celery for 6-8 minutes until vegetables are softened by not browned. Stir in garlic and cook for 1 additional minute. Add the remaining 2 cups of chickpeas, remaining 3 cups of broth, tomatoes (and their juices), tomato sauce, rosemary, salt and pepper. Stir to incorporate and bring to a boil. Reduce heat to medium-low and continue to cook for 15 minutes.
  3. Add farro. Increase heat and bring mixture to a boil. Once it boils, reduce heat and simmer soup (covered) until the farro is tender. This will take about 20 minutes.
  4. Discard the rosemary sprig if you used fresh rosemary. Add the chickpea puree and stir in the spinach. Cook for 1-2 minutes until spinach is wilted but still bright green.
  5. Serve with a sprinkling of grated Asiago cheese.