Winter Mediterranean Chickpea and Farro Soup with Greens

2 jars of Jovial Chickpeas

1 Cup Farro

1 18 oz jar of Organic Whole Peeled Tomatoes, diced

1 jar of Tomato Paste

6 to 8 cups of Veggie Broth

1/4 cup White Wine

2 Celery Sticks diced

1 large Onion, diced

4 Large Garlic Cloves, diced

1 tbs. Za’atar Spice

1 Cup of diced greens, from the garden ~ mixture of Chard, Collards, Kales,

EVOO, Salt to taste*

2 tbs. Parsley and Fresh Thyme diced
Garnish with raw greens and Fresh Parsley and Thyme

Soak Farro in a measuring cup for at least an hour.  Drain.  In a very large Iron skillet or Soup pan, Add EVOO, Onion, Garlic, Celery for approximately 5 minutes over medium heat, add the white wine and reduce for 2 minutes.   Add the tomatoes and tomato paste, minced parsley, Za’atar spice, and saúte just enough for the flavors to merry, around 3 minutes.  Add the 6 cups of veggie broth and farro and cook for 3o minutes.

Add the chickpeas and stir over heat for around 10 minutes on low heat.  Adding more stock as I ended up using around 8 cups total.  Stir in the cup of greens that you choose and turn into the soup until just barely cooked a light green.  Garnish with chopped greens, parsley and thyme.

This is actually an easy recipe to make, and worth the time for another night of leftovers. The trick is adding more veggie stock, these Jovial chickpeas are the best tasting chickpeas ever, they are kind of new on the market, in the jar.  Also, farro is such an overlooked grain, and taste amazing in soups or just about any dish!  Along with homemade veggie stock, just really is the img_8316key for flavor.  This is one powerhouse nutritious soup, serve with garlic bread and a side salad. Delicious for a winter meal.  Enjoy!


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