White Bean Farro Soup with Chickpea Parmigiana Topping
October 28th, 2014 11:27 am by Kelly Garbato![2014-10-15 - VEW White Bean Farro Soup - 0003 [flickr]](https://farm6.staticflickr.com/5605/14925308414_b802ac14c9.jpg)
You guys, this might be my favorite Vegan Eats World soup yet! It’s super-hearty, with farro wheat berries (my first ever time trying them! and they are AWESOME!), tomatoes, carrots, onions, garlic, and cannelini beans (or great white northern, in my case; forgot to go shopping, OOPS!). Spinach or escarole is optional; I shredded mine into little itty bitty pieces so it wouldn’t get all wilty and slimy. (HATE cooked leafy greens.) It gave the soup a nice, festive Christmasy feel and kind of overruled the need for parsley. Way tasty, all around.
The topping is an Ethiopian/Mediterranean mashup involving cooked chickpea flour and lemon juice to make a tangy, parmesan-like garnish. It pairs most excellently with the soup and adds an unexpected kick. So good!
I’ve already claimed dibs on the leftovers.
Filed under beans, carrots, farro wheat berries, onions, soup, terry hope romero, tomatoes, vegan eats world, vegan food
October 28th, 2014 at 12:01 pm
Oh, good to know! I love farro too, and this soup sounds terrific!