Smoky Farro And Chickpea Soup

Name: Smoky Farro And Chickpea Soup
Ingredients: 2 tablespoons extra-virgin olive oil; 2 cups finely chopped onion; 1/2 cup finely chopped celery; 1/2 cup chopped fresh parsley; 1 teaspoon chopped fresh rosemary; 2 garlic cloves, chopped; 1 bay leaf; 3 cups organic vegetable broth; 3 cups water; 1 1/2 teaspoons Spanish smoked paprika; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained; 1 (14.5-ounce) can unsalted, fire-roasted diced tomatoes, undrained; 4 cups chopped Swiss chard; 3 cups cooked farro; 1/2 cup chopped green onions; 1.5 ounces grated vegetarian Parmesan cheese (about 1/3 cup)

18 ingredients

1 steps

Ingredients

2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
2 garlic cloves, chopped
1 bay leaf
3 cups organic vegetable broth
3 cups water
1 1/2 teaspoons Spanish smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can unsalted, fire-roasted diced tomatoes, undrained
4 cups chopped Swiss chard
3 cups cooked farro
1/2 cup chopped green onions
1.5 ounces grated vegetarian Parmesan cheese (about 1/3 cup)

Directions

1

Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through bay leaf). Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth and next 6 ingredients (through tomatoes); bring to a boil. Stir in Swiss chard and farro; cook 2 minutes or until chard wilts. Stir in green onions; top with cheese.