Smoky Kale Chickpea Farro Soup is a vegetarian soup perfect for the crisp fall weather packed with kale, chickpeas, vegetables, farro and mixed with smoked paprika.

SMOKY KALE CHICKPEA FARRO SOUP

Welcome to another edition of Superfood Saturday featuring a Smoky Kale Chickpea Farro Soup.

This series started with 21 Ways to Use Kale and showcased some great ways to cook with kale including a Garden Vegetable Breakfast Bowl , Sweet Italian Sausage Soup with Kale and Cheesy Parmesan Croutons and Pesto Penne with Roasted Butternut Squash and Kale.

My favorite way to eat kale other than in salads is to add it to soups.

I find that my family will actually eat it because it is tender and blends in nicely with the other soup ingredients.

I personally think that it is ridiculous I have to hide it in a soup, but hey, whatever it takes to get this super veggie in my families belly.  😉

Smoky Kale Chickpea Farro Soup is a vegetarian soup that is hearty and perfect for fall.

 Vegetable broth is combined with fresh vegetables, kale, farro, chickpeas and smoky paprika.

 I love the flavors in this soup and find it the perfect accompaniment to crust bread and a light side salad.

When it comes to soups I have no boundaries.  I eat them year round, but especially love them in the fall and winter.

 They are so easy to prepare, usually yield leftovers and you can pack a lot of nutritious ingredients in one little bowl of soup.  

Not only does today’s soup have kale in it but it packs protein from the chickpeas and fiber, whole grains and energy from the farro.

If you remember back to my post about kale just one cup of kale can provide more than 100 percent of your daily value for vitamins A and C.

Kale is also a great source of vitamin K.

All of these vitamins are complemented by a low calorie dosage per serving. AND, kale doesn’t carry any fat!

It’s accompanied by a hearty amount of fiber and protein, too.

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Smoky Kale Chickpea Farro Soup

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Smoky Kale Chickpea Farro Soup is a vegetarian soup perfect for the crisp fall weather packed with kale, chickpeas, vegetables, farro and mixed with smoked paprika.

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Ingredients

• 2 cups farro, cooked
• 2 Tablespoons olive oil
• 2 cups sweet onion, chopped
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried rosemary
• 3 cups of water
• 3 cups of vegetable broth
• 1 - 15 oz. can chickpeas, drained and rinsed
• 1 - 14.5 oz. can fire roasted diced tomatoes
• 1 1/2 teaspoons smoked paprika
• 3 cups kale, stems removed and chopped {or try swiss chard or spinach}
• 1/2 cup green onion, chopped
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste
• Garnish with freshly grated parmesan cheese

Instructions

1. Cook the farro according to the package instructions and set aside.
2. Heat the olive oil in a large pot or dutch over over medium heat. Add the onion, carrots, celery, garlic and the bay leaf and sauté for 6-7 minutes, until the onion is soft.
3. Add the rosemary, water, vegetable broth, chickpeas, fire roasted diced tomatoes, smoked paprika and bring to a boil. Simmer for 5 minutes.
4. Stir in the kale and farro and cook for another 2-3 minutes, until the kale is wilted.
5. Stir in the green onions, fresh parsley and salt and pepper to taste.
6. Serve warm with freshly grated parmesan on top and crusty bread.