Farro and chickpea soup
Chef
David Hutchinson
Hospital
Mount Sinai Hospital
Cook time
45 minutes
Yield
50 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
1/2 cup diced onions
1 1/4 pounds diced onions
1/2 cup diced celery
1 1/4 pounds diced celery
1/2 cup diced carrots
1 1/4 pounds diced carrots
2 teaspoons minced garlic
5 tablespoons minced garlic
2 teaspoons canola oil
5 tablespoons canola oil
3 cups cooked farro
1 1/2 gallons cooked farro
1 1/2 quarts vegetable broth
3 gallons vegetable broth
1 1/2 cups low sodium garbanzo beans, drained
3 quarts low sodium garbanzo beans, drained
6 tablespoons shaved Parmesan cheese
3 cups shaved Parmesan cheese
1 1/2 cups cherry tomatoes, halved
3 quarts cherry tomatoes, halved
3 tablespoons chopped Italian parsley
1 1/2 cups chopped Italian parsley
2 teaspoons fresh chopped thyme
1/2 cup fresh chopped thyme
1 teaspoon minced rosemary
3 tablespoons minced rosemary
1 1/4 pounds diced onions
1/2 cup diced celery
1 1/4 pounds diced celery
1/2 cup diced carrots
1 1/4 pounds diced carrots
2 teaspoons minced garlic
5 tablespoons minced garlic
2 teaspoons canola oil
5 tablespoons canola oil
3 cups cooked farro
1 1/2 gallons cooked farro
1 1/2 quarts vegetable broth
3 gallons vegetable broth
1 1/2 cups low sodium garbanzo beans, drained
3 quarts low sodium garbanzo beans, drained
6 tablespoons shaved Parmesan cheese
3 cups shaved Parmesan cheese
1 1/2 cups cherry tomatoes, halved
3 quarts cherry tomatoes, halved
3 tablespoons chopped Italian parsley
1 1/2 cups chopped Italian parsley
2 teaspoons fresh chopped thyme
1/2 cup fresh chopped thyme
1 teaspoon minced rosemary
3 tablespoons minced rosemary
preparation
Instructions
1. Heat a saucepan over medium heat. Add the canola oil, carrots, onions, and celery, and cook until the onions are translucent. Add the garlic and continue cooking for two more minutes.
2. Pour the vegetable broth into the saucepan, bring to a boil, then reduce to a simmer. Let it cook for 30 minutes. Stir in the drained garbanzo beans, farro, and fresh herbs.
3. Return the soup to a boil, add the tomatoes, and cook for two minutes or until the tomatoes are tender but not mushy.
4. Stir in the shaved Parmesan cheese just before serving. Serve the soup in a large bowl and enjoy.
2. Pour the vegetable broth into the saucepan, bring to a boil, then reduce to a simmer. Let it cook for 30 minutes. Stir in the drained garbanzo beans, farro, and fresh herbs.
3. Return the soup to a boil, add the tomatoes, and cook for two minutes or until the tomatoes are tender but not mushy.
4. Stir in the shaved Parmesan cheese just before serving. Serve the soup in a large bowl and enjoy.
