Ingredients
Serves: 6
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 sticks celery, chopped
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 400g farro
- 1 tablespoon vegetarian no-chicken base, or 2 vegetable stock cubes
- 2 potatoes, peeled and chopped
- 1 (400g) tin chopped tomatoes
- 1 (400g) tin chickpeas
- salt and pepper to taste
Method
Prep:20min ›
Cook:1hr ›
Ready in:1hr20min
- Add onion, carrots and celery and olive oil to a large soup pot. Cook over medium-low heat until soft, stirring often.
- Add oregano and garlic, and cook for 1 minute. Stir in farro and vegetarian base or stock cubes, and cook for 1 minute. Add potatoes, tomatoes, chickpeas and water to cover.
- Bring to the boil, lower heat to simmer, and cook 1 hour, stirring frequently. Season to taste before serving.
Cook's note
The vegetarian no-chicken base is a paste that is used like a stock cube. It is made by Better than Bouillon, and is available in speciality shops and on the web.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (4)
I made this in Spring and thought zucchini would be a nice touch instead of potatoes. I used a tablespoon of Greek seasoning instead of just oregano, it was full of flavour! I used Navy Beans instead of chickpeas because I thought the creamier bean would be nice with the chewier Farro. I'll try the chickpeas next time. I topped it with Pecorino Romano shavings and served it with a nice crusty bread. - 28 May 2015
I made a few changes - added some zucchini and tofu chunks and used a tablespoon of tomato paste instead of tinned tomatoes (didn't have any). It turned out pretty well, nice flavours and mix of texture. - 10 Jan 2015
Very good with lentils, too! - 14 Feb 2014