Chickpea, Porcini and Farro Soup
Tuscany is filled with treasures of all kinds—art, architecture, food—and this is one of them. Every ingredient in this warming soup represents the region, from the beans and fresh herbs to the farro and porcini mushrooms. This hearty recipe illustrates the timeless appeal of regional peasant cooking, the source of many traditional Tuscan soups and other dishes. For the most authentic pairing, serve with a Chianti Classico.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Porcini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups dried chickpeas
- 8 cups cold water
- 1/3 cup olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 small fresh rosemary sprig
- 1 Tbs. tomato paste
- 1 cup warm water
- Sea salt and freshly ground pepper, to taste
- 4 cups vegetable broth or water
- 1/3 cup farro
- 1/2 lb. fresh porcini or cremini mushrooms, brushed clean
- 1 1/2 Tbs. extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, minced
- 2 Tbs. dry white wine
- 1 fresh thyme sprig
- Sea salt and freshly ground pepper, to taste
- 1 1/2 tsp. unsalted butter