Chickpea & Farro Soup
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 6
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 onion diced
- 1 stalk celery diced
- 1 cup farro
- 1 carrot diced
- s&p
- 1 tsp fresh rosemary
- 1 lb dried chickpeas (or 5 cups canned)
- 4 tbsp pancetta chopped
- Carbohydrate 70.6085606785447 g
- Cholesterol 6.34666666130151 mg
- Fat 10.823756799371 g
- Fiber 17.6324061764084 g
- Protein 21.8984606785268 g
- Saturated Fat 2.2091484826942 g
- Serving Size 1 1 Serving (302g)
- Sodium 373.557278067616 mg
- Sugar 52.9761545021363 g
- Trans Fat 1.64288723507643 g
- Calories 453 calories
1. In a large pot, heat the oil and then add the pancetta, carrots, onion, celery and garlic. Cook over medium heat, stirring often, until the vegetables are tender and the pancetta pieces are lightly browned (~8min). 2. Add the chickpeas to the pot with the vegetables and cover everything with broth by at least 1 inch. Season with salt and pepper, oregano, and rosemary. Bring to a boil, then reduce the heat and slowly simmer for another 15 minutes or so to develop and meld the flavors. 3. Remove half the bean and vegetable mixture, and puree until smooth in a food processor, then return to the pot. Add the farro to the pot, and simmer for about 25 minutes, or until the farro is just about tender to the bite. If the soup gets too thick, add additional broth to thin as needed. Taste, and adjust salt and pepper as needed.
