Smoky Farro & Chickpea Soup

Ingredients

2 tablespoons extra-virgin olive oil 

2 cups finely chopped onion 

1/2 cup finely chopped celery 

1/2 cup chopped fresh parsley

1 teaspoon chopped fresh rosemary 

2 garlic cloves, chopped

1 bay leaf

3 cups organic vegetable broth

3 cups water 

1 1/2 teaspoons Spanish smoked paprika

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained

1 (14.5-ounce) can unsalted, fire-roasted diced tomatoes, undrained

4 cups chopped Swiss chard

3 cups cooked farro

1/2 cup chopped green onions 

1.5 ounces grated vegetarian Parmesan cheese (about 1/3 cup)

Preparation:

1. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through bay leaf). Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth and next 6 ingredients (through tomatoes); bring to a boil. Stir in Swiss chard and farro; cook 2 minutes or until chard wilts. Stir in green onions; top with cheese.

Recipe originally from Cooking Light magazine: http://www.myrecipes.com/recipe/smoky-farro-chickpea-soup