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Whether I’m feeling under the weather or just looking for a cozy dish that will warm me up from the inside out, I love to make this Chickpea and Farro Soup with Escarole! Brimming with classic Italian ingredients like farro, escarole, and Parmesan cheese, it’s just as savory and delicious as it is nourishing.
There’s truly so much to love about this soup, including the fact that it just so happens to be vegetarian-friendly! The two main ingredients—chickpeas and farro—pack in plant-based protein and fiber, helping you to feel satisfied all while supporting digestion and steady energy. Plus, farro adds a gentle chew and nutty undertone that balances the tender chickpeas and greens, giving every spoonful substance and depth. A whole bunch of veggies bring vitamins, minerals, and antioxidants—the kind of everyday nourishment that makes this soup perfect for busy weeknights or meal prep.
I love to make a big pot of this over the weekend and then save it for when I need a quick meal that still makes me feel good. Once you try it, I know you’ll want to put it on repeat for chilly months to come.
Ingredients:
- Extra Virgin Olive Oil
- Yellow Onion
- Large Carrot
- Celery
- Garlic Cloves
- Kosher Salt
- Freshly Ground Black Pepper
- Crushed Red Pepper Flakes
- Pearled Farro
- Dry White Wine
- Low-Sodium Chicken Broth
- Fresh Thyme
- Dried Rosemary
- Parmesan Cheese Rind
- Canned Chickpeas
- Escarole
- Freshly Grated Parmesan Cheese
- Freshly Squeezed Lemon Juice
Step-by-Step:
step one: sauté the veggies
Heat the oil in a large pot or Dutch oven set over medium-high heat. Add the onions, carrots, celery, garlic, salt, pepper, and red pepper flakes. Cook, stirring, until the veggies are softened and tender, about 10 minutes.
step two: toast the farro
Add the farro and cook, stirring, toasting the farro a bit, about 2 minutes.
step three: add the wine and herbs
Pour in the white wine and cook, simmering, until the wine reduces by half, 3 to 4 minutes. Add the broth, thyme bundle, rosemary, cheese rind, and drained chickpeas. Stir and bring to a rapid simmer, about 10 minutes.
step four: cover and cook
Reduce the heat to a gentle simmer and cook, about medium-low heat, covered, until the farro and chickpeas are tender, 20 to 25 minutes.
step five: stir in the escarole, Parm, and lemon
Remove the thyme bundle and Parmesan rind. Stir in the escarole, grated Parmesan, and lemon juice. Continue to cook, simmering lightly, until the escarole is wilted and the Parmesan is well combined and melted into the soup, about 3 minutes.
step six: garnish and serve
To serve, ladle into bowls and drizzle with a little extra virgin olive oil, a sprinkle of grated Parmesan cheese, and a few cracks of black pepper. Enjoy!
You can use quinoa or even your favorite small gluten-free pasta as a substitute for farro. Just note that the cook time may vary!
Store leftovers in an airtight container in the refrigerator for up to 4 days. The farro will continue to absorb some of the broth as it sits, so when reheating, add a splash of broth to loosen it up. Warm the soup on the stovetop over medium heat or in the microwave until heated through.
This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers, leaving a little room at the top for expansion. You can freeze the soup for up to 3 months.
To reheat the soup, let it thaw in the refrigerator overnight, then warm on the stovetop over medium heat, adding extra broth as needed until you reach your desired consistency.
When you’re craving a nourishing meal that will warm you up from the inside out, I hope you’ll give this Chickpea and Farro Soup with Escarole a try. Comment below once you’ve made it and let me know what you think!
looking for more soup recipes? try these!
Chickpea and Farro Soup with Escarole
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 cup finely diced yellow onions
- 1 cup medium diced carrots (from about 2 large carrots)
- 1 cup medium diced celery (with the celery leaves!)
- 4 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper, plus more for serving
- 1/2 teaspoon crushed red pepper flakes
- 1 cup uncooked pearled farro, rinsed
- 1 cup dry white wine
- 6 cups chicken broth
- 1 fresh thyme bundle (about 12 sprigs, tied with kitchen twine)
- 1/2 teaspoon dried rosemary
- 1 Parmesan cheese rind
- 1 (15-ounce) can chickpeas, drained and rinsed
- 6 cups chopped escarole (or baby spinach)
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup grated Parmesan cheese plus more for serving
Instructions
- Heat the oil in a large pot or Dutch oven set over medium-high heat. Add the onions, carrots, celery, garlic, salt, pepper, and red pepper flakes. Cook, stirring, until the veggies are softened and tender, about 10 minutes.
- Add the farro and cook, stirring, toasting the farro a bit, about 2 minutes.
- Pour in the white wine and cook, simmering, until the wine reduces by half, 3 to 4 minutes. Add the broth, thyme bundle, rosemary, cheese rind, and drained chickpeas. Stir and bring to a rapid simmer, about 10 minutes.
- Reduce the heat to a gentle simmer and cook, about medium-low heat, covered, until the farro and chickpeas are tender, 20 to 25 minutes.
- Remove the thyme bundle and Parmesan rind. Stir in the escarole, grated Parmesan, and lemon juice. Continue to cook, simmering lightly, until the escarole is wilted and the Parmesan is well combined and melted into the soup, about 3 minutes.
- To serve, ladle into bowls and drizzle with a little extra virgin olive oil, a sprinkle of grated Parmesan cheese, and a few cracks of black pepper. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Hi Alex and Team!
Question — can we sub GF orzo for the farro?
So flavorful and satisfying. Easy to make. Just what I needed on a winter Friday night.
Such a delicious, healthy soup!! Very lightweight. First time cooking with farro, and we loved it!!
So good! We love farro & had to make this immediately! Adding to our family recipe binder, everyone loved it!
VERY good! Great flavor and easy to make! Perfect for this cold night! Will definitely be making again