Chickpea Farro Soup

Ingredients

• Farro

  Pereg

  ¾ cup uncooked or 135g

• 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

  3 cloves, minced or 9g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Vegetable Broth

  From bouillons. Low sodium

  30 oz or 851g

• Diced Tomatoes

  Canned - Del Monte

  28 oz or 794g

• 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

• Parmesan cheese

  Shredded

  6 tbsp or 30g

Directions

1. Rinse and drain the farro, then cook according to package instructions.
2. In a large pot, heat olive oil over medium-high heat. Add the chopped onion, carrot, and celery, cooking until tender, about 5 minutes. Add minced garlic and bay leaves, cooking for an additional 2 minutes.
3. Stir in the vegetable broth, diced tomatoes, chickpeas, basil, and oregano. Bring to a simmer and cook uncovered for 10 minutes to blend flavors.
4. Add the cooked farro and spinach, stirring until the spinach wilts. Season with salt and pepper to taste.
5. Ladle the soup into bowls and serve warm, garnished with Parmesan cheese.

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