Happy New Year! After lots of holiday indulging…cheese, wine, pate, desserts, and more, I am ready for some clean eating! My favorite post-holiday detox tip is to eat soup! Soup is so hearty and can be filled with veggies, herbs, spices, and really anything and everything to make a complete meal! I love soups with grains and beans, specifically farro! Farro has an incredible amount of protein and the chickpeas in this recipe have tons of fiber. Then add in some veggies and the tomato based broth and you have an incredibly hearty, yet lean dinner ready in just over 30 minutes!
I like to add a sprinkle or two of crushed red pepper for a little kick to this tomato broth and of course, don’t be shy to sprinkle on some parmesan cheese and dunk a hunk of toasted bread into the yummy broth! I mean, it’s only the first few days of eating healthy…we should ease into it!
I must admit after a year filled with change (new job, moving to Pittsburgh, my parents moving from Maine to Wisconsin, and more…) I was not as committed to my food blog as I have been in past year. However, this year one of my New Year’s resolutions is to get back to blogging! I’ve missed researching foods, rifling through my cookbooks, and testing new recipes to share with all of you! 2017 is the year to get back in the kitchen!
Cheers to 2017!
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 2 (15 ounce) cans vegetable broth
- 1 can (28 ounce) diced tomatoes with juices
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 1/2 cups cooked farro
- 1 cup packed baby spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery. Cook until vegetables are tender, about 5 minutes. Add the garlic and bay leaves and cook for an additional 2 minutes.
- Stir in the broth, tomatoes, chickpeas, basil, and oregano. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the farro and spinach and stir just until the spinach is wilted. Season the soup with salt and pepper, to taste.
- Ladle into soup bowls and serve warm. Garnish with grated Parmesan cheese, if desired and serve with a few hunks of toasted bread.
- Note-to cook the farro, rinse and drain 3/4 cup farro. Place in a pot and add enough water to cover. Add a little salt. Bring to a boil, reduce heat to medium-low and simmer for about 25 minutes. Drain any excess water. Another option is Trader Joe's 10 minute farro, it is my favorite and only takes 10 minutes to cook.