Best Creamy Farro And Chickpea Soup Recipes

CREAMY CHICKPEA & FARRO SOUP

Steps:

• In a large soup 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, about 8 minutes
• 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.
• 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.
• Serve in individual bowls topped with some cracked black pepper and a drizzle of extra virgin olive oil.
• Sprinkle top of soup with the crispy pancetta bits if using and serve.

CHICKPEA AND FARRO SOUP

Steps:

• Bring a large pot of water to a boil
• Add the farro and cook for 10 minutes or until softened.
• Drain the farro and set aside.
• In a separate large pot, add the olive oil and cook over medium heat for 30 seconds.
• Add the onion, carrot, and celery and cook for 5 minutes over medium heat, stirring to coat with oil.
• Add in the parsley, rosemary, paprika, and garlic and continue cooking until the vegetables are slightly softened.
• Add the cooked farro, broth, chickpeas, and tomatoes and bring to a boil.
• Simmer for 15-20 minutes until the flavors are combined and the vegetables are softened.
• Add salt and pepper to taste and top with parmesan, if desired.

CREAMY FARRO WITH CRISPY MUSHROOMS AND SOUR CREAM

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
• Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
• Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
• Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
• Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.