Whether I’m feeling under the weather or craving a cozy, nourishing meal, this Chickpea and Farro Soup with Escarole is my go-to. Full of classic Italian flavors—pearled farro, leafy escarole, tender chickpeas, and plenty of Parmesan—it’s hearty, comforting, and surprisingly simple to make. This vegetarian-friendly soup delivers plant-based protein and fiber from the chickpeas and farro, while the vegetables and herbs add bright flavor and nutrients. It’s an ideal weeknight dinner, great for batch cooking, and perfect for chilly days.
This soup balances chewy farro with creamy chickpeas and tender escarole so every spoonful has texture and depth. A little white wine and a Parmesan rind build a savory broth, while lemon and freshly grated Parmesan brighten and finish the bowl. Make a large pot to enjoy leftovers all week—reheating is easy and the flavors deepen over time. Below you’ll find a clear ingredient list, step-by-step instructions, helpful tips for adapting the recipe, and storage suggestions.
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 cup finely diced yellow onion
- 1 cup medium diced carrot (about 2 large carrots)
- 1 cup medium diced celery (including the leaves)
- 4 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- 1 cup uncooked pearled farro, rinsed
- 1 cup dry white wine
- 6 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
- 1 fresh thyme bundle (about 12 sprigs, tied with kitchen twine)
- 1/2 teaspoon dried rosemary
- 1 Parmesan cheese rind
- 1 (15-ounce) can chickpeas, drained and rinsed
- 6 cups chopped escarole (or baby spinach)
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
Step-by-Step Instructions
Step 1: Sauté the vegetables
Heat the extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, carrot, celery, minced garlic, kosher salt, black pepper, and crushed red pepper flakes. Cook, stirring occasionally, until the vegetables are softened and fragrant—about 8 to 10 minutes.
Step 2: Toast the farro
Add the rinsed farro to the pot and stir to combine. Toast the farro for about 2 minutes, stirring, until it becomes fragrant. Toasting enhances the grain’s nutty flavor and helps it hold texture in the soup.
Step 3: Add wine and herbs
Pour in the dry white wine and simmer until reduced by about half, around 3 to 4 minutes. Add the broth, thyme bundle, dried rosemary, Parmesan rind, and drained chickpeas. Stir, increase the heat slightly, and bring the mixture to a rapid simmer for about 10 minutes.
Step 4: Simmer until tender
Lower the heat to maintain a gentle simmer. Cover and cook for 20 to 25 minutes, or until the farro and chickpeas are tender. Stir occasionally and check liquid levels—if needed, add a splash more broth or water.
Step 5: Finish with greens, cheese, and lemon
Remove the thyme bundle and Parmesan rind. Stir the chopped escarole into the soup, followed by the grated Parmesan and lemon juice. Simmer lightly for about 3 minutes until the escarole is wilted and the cheese has melted into the broth, creating a silky finish.
Step 6: Garnish and serve
Ladle the soup into bowls and finish with a drizzle of extra virgin olive oil, a sprinkle of additional grated Parmesan, and a few fresh twists of black pepper. Serve warm with crusty bread if desired.
Tips, Variations, and FAQs
Substitute cooked quinoa or a small gluten-free pasta for the farro. Cook times will vary depending on the substitute—adjust until the grain or pasta is tender.
Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days. Farro will absorb broth over time; when reheating, loosen the soup with a splash of broth or water. Reheat on the stovetop over low-medium heat or in the microwave until warmed through.
Yes—this soup freezes nicely. Cool completely, transfer to freezer-safe containers, and leave a little headspace for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, adding extra broth if the farro absorbed too much liquid.
Recipe Notes and Serving Ideas
This soup is easily adapted: swap escarole for baby spinach or kale, use vegetable broth for a vegetarian version, or add a splash of balsamic vinegar for extra depth. For a heartier meal, stir in additional cooked beans or chopped roasted vegetables before serving. Lemon juice brightens the flavors—start with the recommended amount and adjust to taste.
Nutrition (per serving)
Calories: 259 kcal, Carbohydrates: 36 g, Protein: 8 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 8 mg, Sodium: 1771 mg, Potassium: 501 mg, Fiber: 8 g, Sugar: 4 g, Vitamin A: 4833 IU, Vitamin C: 9 mg, Calcium: 115 mg, Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.
Recipe Summary
- Prep time: 10 minutes
- Cook time: 50 minutes
- Total time: about 1 hour
- Servings: 6
- Author: Alex Snodgrass
If you try this Chickpea and Farro Soup with Escarole, I’d love to hear how it turned out—feel free to leave a comment with any tweaks you made or serving ideas you enjoyed.
Food photography and styling by Eat Love Eats.