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–+ servings
a few bowls of chickpea and farro soup with fresh thyme and a torn baguette
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5 from 4 votes

Chickpea and Farro Soup with Escarole

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Servings: 6
Author: Alex Snodgrass

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

Calories: 259kcal | Carbohydrates: 36g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 1771mg | Potassium: 501mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4833IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 2mg