Farro and Chickpea Soup

Farro and Chickpea Soup

1 1/2 cups of farro soaked in water for at an hour

1 tablespoon of olive oil

1 onion, finely chopped

1 celery stalk, finely diced

2 tablespoons of fresh rosemary, chopped

2 tablespoons of fresh oregano, chopped

2 tablespoons of parsley, chopped

3 bay leaves

2 tomatoes, chopped

1 garlic clove, smashed

1-inch piece of Parmesan rind

6 cups of vegetable stock

2 cups of tomato juice

2 cups of cooked chickpeas

1 cup of spinach, chopped

salt and pepper

olive oil

1 teaspoon of fresh rosemary, minced

freshly grated Parmesan cheese

1. Drain farro.
2. Heat oil in a wide soup pot and add onion, celery, rosemary, parsley, oregano, bay leaves, and tomatoes.
3. Cook over medium heat, stirring occasionally until onion is softened but not browned, about 5 minutes.
4. Add garlic, cheese rind, drained farro, stock, and tomato juice.
5. Bring to a boil, then cover pan and simmer until the farro is tender about 20 minutes.
6. Add chickpeas and spinach for 5 minutes.
7. Taste and correct for salt and pepper.
8. Ladle soup into bowls, drizzle some olive oil, add rosemary, and grate some Parmesan cheese.