Chickpea, Porcini and Farro Soup
  1. In a large soup pot, under medium-low heat, warm the olive oil.
  2. Add the onions, garlic, coconut aminos and rosemary sprig. Sauté for 5-7 minutes until onions become soft.
  3. In a small bowl, dissolve tomato paste in warm water and pour into pot.
  4. Pour in the can of chickpeas or your fresh cooked chickpeas.
  5. Cook for 5 minutes.
  6. Add broth, salt and pepper.
  7. Let cook for 30 minutes on medium uncovered until all the flavors have blended.
  8. Turn off stove and discard rosemary sprig.
  9. Let cool.
  10. With an immersion blender, blend the soup. If you do not have an immersion blender, you can transfer batches of the soup to a blender and blend.
  11. Bring the soup to a boil and add in farro. Cook for about 25 minutes. The farro should be slightly chewy. Do not overcook.
  12. While the farro is cooking, prepare the mushrooms.
  13. Cut the tips of the mushrooms and slice thinly. In a large pan, heat the olive oil.
  14. Sauté the garlic for just a minute.
  15. Add the mushrooms and cover to cook for about 3-4 minutes. Stir occasionally.
  16. Add the mirin and cook for another 3-4 minutes.
  17. Toss mushrooms in soup.
  18. Garnish with fresh chopped herbs or drizzle with olive oil. YUM!
Recipe Notes

Use organic ingredients, if possible. If you are not cooking the beans from dry beans, make sure the can is “BPA-free” and “no salt added”. When I don’t have time to make them from scratch, I love my Eden canned beans! I add coconut aminos to almost every recipe I make. I love the flavor and of course, the nutrients. You can always substitute with a little low sodium soy sauce or shoyu. By Tracy Posillico Adapted from Williams-Sonoma

Chickpea, Porcini and Farro Soup