Smoky Farro And Chickpea Soup

• 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)

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.

extravirgin olive oil, onion, celery, parsley, rosemary, garlic, bay leaf, vegetable broth, water, spanish smoked paprika, freshly ground black pepper, kosher salt, unsalted chickpeas, tomatoes, swiss chard, green onions, parmesan cheese

Taken from www.myrecipes.com/recipe/smoky-farro-chickpea-soup (may not work)