Farro and Chickpea Soup
Ingredients for 4 people
  • 150 g Farro di Garfagnana
  • 350 g chickpeas
  • 1 onion
  • 1 celery stalk
  • extra virgin olive oil
  • salt
  • pepper
Soak the Farro di Garfagnana for at least two hours and the chickpeas overnight, covered in water.

Boil the chickpeas. Cut the vegetables into small pieces and brown them in extra virgin olive oil in a casserole dish.

Add the chickpeas with about 2 litres of their cooking water and the farro.
Continue cooking for 40 minutes, occasionally stirring.

Add salt.

Serve with extra virgin olive oil and pepper.

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