Chickpea, Porcini and Farro Soup

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Course Soups and Stews

Ingredients in this Recipe

1 1/2 cups dried chickpeas
1 1/2 tsp. unsalted butter
1 fresh thyme sprig
1 small fresh rosemary sprig
1 Tbs. tomato paste
1 yellow onion, finely chopped
1/2 lb. fresh porcini or cremini mushrooms, brushed clean
1/3 cup farro
1/3 cup olive oil
2 garlic cloves, minced
2 Tbs. dry white wine
4 cups vegetable broth or water
8 cups cold water
Sea salt and freshly ground pepper, to taste

Recipe Preparation

See Full Recipe at Williams-Sonoma

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