October has ushered in the fall season and even though the weather has not cooled down during the day, in our hometown, the evenings are brisk and perfect for a bowl of hearty soup. This vegetarian selection of chickpeas and chard combined with nutty farro makes a delicious soup. I served it to our family this weekend and it was a 10 out of 10.
Ingredients
2 Tablespoons olive oil
2 cups chopped carrots
2 cups chopped onion
1 cup chopped celery
1 cup chopped parsley
3 cloves garlic chopped
2 teaspoons fresh rosemary chopped fine
1 bay leaf
3 cups organic vegetable broth
4 cups water
1 ½ teaspoons Spanish smoked paprika
1 teaspoon black pepper
½ teaspoon salt
1 can rinsed and drained chickpeas (garbanzo beans)
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
4 cups chopped swiss chard
3 cups cooked farro (cook as directed on package)
½ cup green onions
½ cup grated parmesan cheese
Instructions
Heat olive oil in a large soup pot.
Add onions, carrots, celery, parsley, garlic and bay leaf.
Cook for 8 minutes until vegetables are tender. Stir frequently.
Stir in broth and water and spices, chickpeas and tomatoes.
Bring to a boil.
Stir in swiss chard and farro and cook until chard wilts.