Creamy Chickpea & Farro Soup

The first month of our stay here in Umbria has been cold and wet although the weather finally seems to be taking a turn for the better and this past week we had a few gorgeous days with sunshine and temperatures in the 80′s. I do now have hope that we may end up with a nice summer! When the weather is cool and damp though, our farmhouse is not a very comfortable place to be and I have to layer up to keep warm. A nice big bowl of steaming soup is always a great way to keep warm, and I tend to make hearty bean and grain soups often during the cooler months for when we need a nice warm bowl of soup comfort.
Chickpea Farro Italian Soup Recipe
Rating 4.4
By 16 people
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    4.4/5 (16 Votes)
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Servings:  6
Prep Time:  20 mins
Total Time:  1 hr

Related Categories:   Meats,  


1 Pound Dried Chickpeas (or 5 Cups Canned)
 2 Tablespoons Olive Oil 4 Tablespoons Chopped Pancetta 1 Carrot, Diced
 1 Onion, Peeled & Diced 
1 Stalk Celery, Diced 
3 Cloves Garlic, Peeled & Minced
 4+ Cups Chicken or Vegetable Broth 
Salt & Pepper 1 Teaspoon Dried Oregano 1 Teaspoon Chopped Fresh Rosemary 1 Cup Farro

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