Hearty Rancho Gordo Chickpea & Farro Soup | Rustic Italian Comfort in a Bowl

Rancho Gordo Chickpea & Farro Soup

Ingredients

• ½ cup farro, soaked 45 minutes in clean water
• 1 red onion, diced
• 2 small carrots, diced
• 2 celery stalks, diced
• 6 cloves roasted garlic, chopped small
• 2 Tbsp extra virgin olive oil (plus more for serving)
• Kosher salt & freshly cracked black pepper
• 1 Tbsp tomato paste
• 2 ladles cooked Rancho Gordo chickpeas (or ~1 ½ cups)
• 1 russet potato, peeled and medium diced
• 5 cups water
• 2 Tbsp Better Than Bouillon chicken base
• fresh spinach
• 1 fresh rosemary stalk, leaves stripped and finely chopped

Instructions

1. Prep the farro – Soak farro in clean water for 45 minutes, then drain.
2. Build the base – In a wide pot, warm EVOO over medium heat. Add onion, carrots, celery, and roasted garlic with a pinch of salt and black pepper. Cook ~10 minutes until vegetables soften and turn translucent.
3. Toast the tomato paste – Stir in tomato paste and cook ~2 minutes, until it darkens slightly and smells sweet and toasty.
4. Add the good stuff – Stir in chickpeas, drained farro, potatoes, water, bouillon, and chopped rosemary. Bring to a boil.

5. Simmer low and slow – Reduce heat to low-medium, keeping the pot at a gentle simmer (1–2 lazy bubbles per second). Cook 30–40 minutes until farro is tender but pleasantly chewy. Add the spinach and let it melt.

6. Finish and serve – Ladle into bowls and drizzle generously with good table EVOO.