Lemon Herb and Veggie Chickpea Soup
Soups are a fantastic way to incorporate more vegetables, whole grains and legumes into your diet. This recipe can also be a great way to use leftover produce and pantry foods.
Makes:6 Servings
Ingredients
1 cup Farro cooked
2 tablespoons Canola Oil or of Safflower Oil or of Grapeseed Oil
1 Onion chopped
2 Carrots diced
2 stalks Celery diced
4 cloves Garlic
of Salt to taste
of Black Pepper to taste
6 cups Vegetable Broth
15 ounces Chickpeas canned, rinsed, drained
1 head Broccoli cut into small florets
4 cups Greens roughly chopped (kale, chard, etc.)
1/2 cup Herbs chopped (parsley, basil, oregano, thyme)
2 Lemon zested
Directions
- In a large stock or soup pot, heat oil over medium-high heat. Add onions, garlic, carrots, celery, salt and pepper and cook until softened, about 5-7 minutes.
- Add vegetable broth, chickpeas and cooked farro; bring to a boil and reduce heat to a simmer. Simmer for 10 minutes.
- Add broccoli, greens, herbs and lemon zest. Cook until broccoli and greens are tender, about 5 minutes. Add broth or water as needed.
Notes
Chef’s Tips
To cook farro: combine 5 cups water, 1 cup farro and a pinch of salt. Bring to a boil. Cover and simmer for 45-60 minutes. Drain excess liquid.
