A thick and nutritious Italian winter soup made with farro, chickpeas and loads of vegetables in a pressure cooker.
1 person made this
200g farro, rinsed
150g dried chickpeas, soaked overnight
2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 celery stick, finely sliced
2 carrots, finely chopped
200g pumpkin, cut into small cubes
salt and pepper, to taste
60g baby spinach leaves
3 or 4 cabbage leaves, thinly sliced
1/2 cauliflower, broken into small florets
extra virgin olive oil, to serve
freshly chopped parsley, to serve
grated Parmesan, to serve
Method Prep:25min › Cook:40min › Ready in:1hr5min
Place farro in the pressure cooker; cover with water and lock the lid. Allow pressure to build; cook for 10 minutes.
Add drained chickpeas; lock lid and cook for another 15 minutes.
Heat olive oil in a large pan over medium heat; stir in onion, celery, carrot and pumpkin to coat in oil. Pour in enough water to just cover the vegetables and simmer for 30 minutes. season generously with salt and pepper.
Stir in cauliflower, spinach and cabbage; season generously with salt and pepper and simmer for 5 minutes.
Add cooked chickpeas and farro to the soup; stir well to heat through.
Serve the soup with a drizzle of extra virgin olive oil, freshly ground black pepper, chopped parsley and grated Parmesan.