Zuppa di ceci e farro (chickpea and farro soup)
- November 2018
- Serves 8-10
- Hands-on time 30 min, simmering time 1 hour 50 min to 2 hours 20 min, plus 8 hours soaking
In this recipe farro, a nutrient-rich whole grain, is cooked in a purée of chickpeas and dressed with olive oil, herbs, garlic and chilli.
This recipe is from Anna’s book Vegetables all’Italiana.
- Vegan recipes
- Vegetarian recipes
- 15.9g (4.3 saturated)
- 38.7g (2.8 sugars)
Add another generous splash of water if the soup looks like it might catch on the bottom of the pan in step 3.
The soup will keep in the fridge for up to 2 days. It will freeze for up to 2 months.
Soffritto is the Italian word for the gently fried mix of finely chopped or pounded flavourings (onion, herbs, spices…) that gives a recipe its flavour base.
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