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Chickpea & Vegetable Farro Soup

  • Yield: 6 servings 1x


  • 2 tablespoons olive oil
  • 2 large leeks, washed, trimmed and finely sliced (about 1 1/2 cups)
  • 1 large carrot, peeled and finely chopped
  • 3 garlic cloves, minced
  • 1 (9.10 ounce) package of Tuscan Fields Farro Alle Verdue (1 1/2 cups uncooked farro)
  • 4 cups low sodium vegetable broth
  • 2 cups water (add 1 more cup of water if you prefer a thinner soup)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • Salt & pepper
  • Juice from 1/2 lemon
  • 3 tablespoons olive oil
  • 1 spring rosemary, minced
  • Grated Pecorino, Parmesan Reggiano, Asiago or other aged cheese


  1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add leeks and carrot, cook for 6 minutes, stirring occasionally. Add garlic and cook for an additional 2 minutes, stirring frequently. Add farro and cook for another 2 minutes, stirring frequently.
  2. Add broth and water; bring to a boil. Reduce heat to a simmer, add beans and cook for at least 20 minutes, stirring occasionally.
  3. Add salt & pepper to taste and stir in lemon juice.
  4. While soup is cooking, make rosemary infused olive oil. In a small skillet, heat 3 tablespoons olive oil over medium low heat. Add minced rosemary and cook for 10 minutes. Strain.
  5. Ladle soup into bowls. Top with a drizzle of rosemary olive oil and grated cheese.