I just made a Farro Soup with chickpeas that eats like a proper meal and honestly makes meat look lazy.

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I eat this Chickpea & Farro Soup every week because I’m obsessed with the chew of pearled farro and the gutsy bite of chickpeas. I love that the broth gets deep and bright without fuss, and the texture hits different.

It’s a Farro Soup that actually fills you without being dumb heavy. Soup With Farro feels rustic and smart all at once, like dinner that makes sense.

I adore the little scattered herbs and the faint savory note. Pure, greedy, uncomplicated comfort.

I never get bored. Never.

Bring it to my table weekly. Always seconds, no regrets ever.

Ingredients

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Extra virgin olive oil, adds smooth richness and helps everything meld together.
Pancetta or bacon, gives salty, smoky bites if you want that cozy hug.
Yellow onion, sweet base that softens and keeps the soup homey.
Carrots, little sweet pops and color so it doesn’t look sad.
Celery, green, crunchy backbone that hums in the background.
Garlic, punchy warmth you’ll smell before you taste it.
Tomato paste, concentrated tang that thickens and deepens the broth.
Crushed tomatoes or passata, bright tomato body to hold everything together.
Chickpeas, creamy protein that makes the soup filling and hearty.
Pearled farro, chewy, nutty grains that give satisfying bite.
Vegetable or chicken broth, the soup’s soul, savory and comforting.
Bay leaf, subtle herbal note that disappears but matters.
Rosemary, piney aroma that’s bold but use sparingly.
Thyme, small earthy lifts that keep the broth interesting.
Red pepper flakes, optional kick for when you want heat.
Salt, wakes flavors up so nothing tastes flat.
Black pepper, quick peppery snap that rounds the mouthfeel.
Parmesan rind, basically umami gold if you simmer it in.
Grated Parmesan, melty salty finish when you spoon it on.
Parsley, fresh green lift that brightens heavy spoonfuls.
Lemon juice, optional zing that cuts through the richness.

Ingredient Quantities

2 tablespoons extra virgin olive oil

4 ounces pancetta or bacon, diced (optional)

1 medium yellow onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 tablespoon tomato paste

1 can (14–15 oz) crushed tomatoes or passata

2 cans (15 oz each) chickpeas, drained and rinsed, or about 3 cups cooked chickpeas

1 cup pearled farro, rinsed

6 cups low sodium vegetable or chicken broth (or 4 cups broth plus 2 cups water)

1 bay leaf

1 small rosemary sprig or 1 teaspoon dried rosemary, crushed

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

1/4 teaspoon red pepper flakes, optional

Salt, about 1 to 1 1/2 teaspoons, to taste

Freshly ground black pepper, to taste

1 Parmesan rind (optional, for simmering) or 1/4 cup grated Parmesan for serving

1/4 cup chopped fresh flat leaf parsley, plus extra for garnish

1 tablespoon fresh lemon juice, optional, to brighten

How to Make this

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1. Heat 2 tablespoons extra virgin olive oil in a large heavy pot over medium heat; if using pancetta or bacon, add the diced meat and cook until it’s browned and a bit crispy, about 5 minutes, then scoop out most of the fat leaving a tablespoon or so.

2. Add 1 finely chopped medium yellow onion, 2 diced carrots and 2 diced celery stalks to the pot; cook stirring occasionally until softened and starting to color, about 6 to 8 minutes.

3. Stir in 3 minced garlic cloves and 1 tablespoon tomato paste; cook 1 minute more until fragrant and the tomato paste darkens slightly.

4. Pour in 1 can crushed tomatoes or passata and stir, scraping up any browned bits; let it simmer a minute to meld flavors.

5. Add 2 cans drained and rinsed chickpeas (or about 3 cups cooked), 1 cup rinsed pearled farro, and 6 cups low sodium vegetable or chicken broth (or 4 cups broth plus 2 cups water). Toss in 1 bay leaf, 1 small rosemary sprig or 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, and 1/4 teaspoon red pepper flakes if you want heat.

6. If using, slip in a Parmesan rind now for depth. Bring the soup to a gentle boil, then reduce heat to low, cover partially and simmer until the farro is tender but still chewy, about 25 to 30 minutes; stir occasionally and add a splash of water or broth if it gets too thick.

7. Once farro is done, remove the bay leaf, rosemary sprig and Parmesan rind. Season with salt (start with about 1 teaspoon and add up to 1 1/2 teaspoons to taste) and freshly ground black pepper.

8. Stir in 1/4 cup chopped fresh flat leaf parsley and 1 tablespoon fresh lemon juice if using; simmer 2 more minutes so everything wakes up and mixes.

9. Taste and adjust: more salt, pepper, lemon or red pepper flakes if needed. If you like it creamier, smash a cup of chickpeas with the back of a spoon in the pot and stir.

10. Serve hot topped with grated Parmesan and extra parsley. Leftovers keep well and actually taste better next day after the flavors marry.

Equipment Needed

1. Large heavy pot with lid (for browning, simmering and finishing the soup)
2. Wooden spoon or heatproof spatula for stirring
3. Chef’s knife (for chopping onion, carrots, celery and parsley)
4. Cutting board
5. Measuring cups and spoons
6. Can opener and a colander or sieve to drain and rinse chickpeas
7. Ladle for serving
8. Microplane or box grater for Parmesan
9. Small bowl and spoon for mixing lemon juice and seasoning if you like to taste as you go

FAQ

Q: Can I make this soup vegetarian or vegan?

A: Yes. Skip the pancetta or bacon and use vegetable broth. If you use a Parmesan rind while simmering it makes flavor richer, so skip that too for vegan. For extra umami, stir in a splash of soy sauce or a teaspoon of miso at the end.

Q: Do I have to use pearled farro, or can I use other grains?

A: Pearled farro cooks faster and gives a chewy bite. If you want, use semi-pearled farro but increase simmer time. You can also swap in barley or short-grain brown rice, but cook times and liquid may change. If using quick-cooking grains, add them later so they don't get mushy.

Q: My soup gets too thick after cooling. How do I fix that?

A: That happens because farro and chickpeas absorb liquid. Thin it with a little hot broth or water when reheating. You can also stir in a splash of olive oil or lemon juice to brighten the texture and flavor.

Q: How long does the soup keep and can I freeze it?

A: Keeps 3 to 4 days in the fridge in an airtight container. It freezes well up to 3 months. When freezing, leave the soup a bit brothy because grains can soak up extra liquid while frozen. Thaw in fridge overnight and reheat gently on the stove.

Q: My farro is still hard after simmering. What went wrong?

A: Farro varies by type. Pearled farro should be tender in about 25 to 35 minutes. If it’s still hard, simmer longer with the lid off, add a bit more broth or water, and taste every 5 minutes. Using older farro or whole-grain farro takes longer, so adjust cook time.

Q: Any quick hacks to boost flavor without long simmering?

A: Brown the pancetta or sauté the veggies until they get some color, it adds big flavor. Stir in tomato paste and cook it until dark red for depth. Add the Parmesan rind while simmering if you have it. Finish with lemon juice and chopped parsley to brighten everything up.

Chickpea & Farro Soup {Zuppa Di Ceci E Farro} Recipe Substitutions and Variations

Pancetta or bacon: use diced smoked ham, chopped prosciutto, or a tablespoon of liquid smoke with extra olive oil for that smoky depth (omit if keeping it vegetarian).
Pearled farro: swap with barley, hulled wheat berries, or even short-grain brown rice; adjust cooking time since rice cooks faster and barley might need a bit more liquid.
Chickpeas: use cannellini or navy beans for a creamier texture, or lentils if you want them to break down more and thicken the soup.
Parmesan rind: if you don’t have one, add 1/2 cup grated Pecorino or Asiago while simmering, or skip it and finish with extra grated cheese at the table.

Pro Tips

1. Brown the pancetta or bacon well and then remove most of the fat before adding the veggies, but keep about a tablespoon; that little bit of fat carries flavor and helps the onions caramelize, just dont let it burn or the soup will taste bitter.

2. Rinse the farro, then toast it in the pot for 2 minutes after the tomato paste step before adding broth; toasting wakes up the nutty flavor and helps the grains hold their chew so they wont turn mushy.

3. If you want a creamier texture without dairy, mash about a cup of the chickpeas against the side of the pot toward the end and stir them in; it thickens naturally and also makes the soup stick to your spoon better.

4. Keep an eye on liquid levels while simmering and taste toward the end before salting; farro soaks up a lot, and starting with lower-sodium broth means you can finish by seasoning to taste instead of over salting earlier.

5. Brighten it up at the end with lemon juice and fresh parsley but add them right at the end, not while simmering; the acid and herbs fade with long heat, so add them last minute for a fresher pop.

Chickpea & Farro Soup {Zuppa Di Ceci E Farro} Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made a Farro Soup with chickpeas that eats like a proper meal and honestly makes meat look lazy.

Servings

servings

Calories

385

kcal

Equipment: 1. Large heavy pot with lid (for browning, simmering and finishing the soup)
2. Wooden spoon or heatproof spatula for stirring
3. Chef’s knife (for chopping onion, carrots, celery and parsley)
4. Cutting board
5. Measuring cups and spoons
6. Can opener and a colander or sieve to drain and rinse chickpeas
7. Ladle for serving
8. Microplane or box grater for Parmesan
9. Small bowl and spoon for mixing lemon juice and seasoning if you like to taste as you go

Ingredients

2 tablespoons extra virgin olive oil
4 ounces pancetta or bacon, diced (optional)
1 medium yellow onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tablespoon tomato paste
1 can (14–15 oz) crushed tomatoes or passata
2 cans (15 oz each) chickpeas, drained and rinsed, or about 3 cups cooked chickpeas
1 cup pearled farro, rinsed
6 cups low sodium vegetable or chicken broth (or 4 cups broth plus 2 cups water)
1 bay leaf
1 small rosemary sprig or 1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
1/4 teaspoon red pepper flakes, optional
Salt, about 1 to 1 1/2 teaspoons, to taste
Freshly ground black pepper, to taste
1 Parmesan rind (optional, for simmering) or 1/4 cup grated Parmesan for serving
1/4 cup chopped fresh flat leaf parsley, plus extra for garnish
1 tablespoon fresh lemon juice, optional, to brighten

Directions

Heat 2 tablespoons extra virgin olive oil in a large heavy pot over medium heat; if using pancetta or bacon, add the diced meat and cook until it's browned and a bit crispy, about 5 minutes, then scoop out most of the fat leaving a tablespoon or so.
Add 1 finely chopped medium yellow onion, 2 diced carrots and 2 diced celery stalks to the pot; cook stirring occasionally until softened and starting to color, about 6 to 8 minutes.
Stir in 3 minced garlic cloves and 1 tablespoon tomato paste; cook 1 minute more until fragrant and the tomato paste darkens slightly.
Pour in 1 can crushed tomatoes or passata and stir, scraping up any browned bits; let it simmer a minute to meld flavors.
Add 2 cans drained and rinsed chickpeas (or about 3 cups cooked), 1 cup rinsed pearled farro, and 6 cups low sodium vegetable or chicken broth (or 4 cups broth plus 2 cups water). Toss in 1 bay leaf, 1 small rosemary sprig or 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, and 1/4 teaspoon red pepper flakes if you want heat.
If using, slip in a Parmesan rind now for depth. Bring the soup to a gentle boil, then reduce heat to low, cover partially and simmer until the farro is tender but still chewy, about 25 to 30 minutes; stir occasionally and add a splash of water or broth if it gets too thick.
Once farro is done, remove the bay leaf, rosemary sprig and Parmesan rind. Season with salt (start with about 1 teaspoon and add up to 1 1/2 teaspoons to taste) and freshly ground black pepper.
Stir in 1/4 cup chopped fresh flat leaf parsley and 1 tablespoon fresh lemon juice if using; simmer 2 more minutes so everything wakes up and mixes.
Taste and adjust: more salt, pepper, lemon or red pepper flakes if needed. If you like it creamier, smash a cup of chickpeas with the back of a spoon in the pot and stir.
Serve hot topped with grated Parmesan and extra parsley. Leftovers keep well and actually taste better next day after the flavors marry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.