Mindful Sodexo 
Chickpea, farro, tomato, spinach, celery, carrot, onion, garlic, rosemary and parmesan cheese simmered in vegetable stock
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Prep Time: 15 min|Cook time: 45 min|Yield: 4 (12 ounce servings)
Ingredients
- 1/4 cup + 3 tablespoons low sodium vegetable stock
- 1 pint + 1/2 cup low sodium vegetable stock
- 5 ounces low sodium garbanzo beans (chickpeas) canned, rinsed and drained
- 2 5/8 teaspoons olive oil
- 3 1/2 ounces yellow onion, diced 1/4 inch
- 2 1/4 ounces carrots, peeled, diced 1/4 inch
- 1 1/4 ounces celery, diced 1/4 inch
- 2 whole cloves garlic, peeled, minced
- 9 3/4 ounces low sodium garbanzo beans (chickpeas) canned, rinsed and drained
- 12 1/2 ounces no added salt diced tomatoes, canned
- 2 springs rosemary leaves
- 3/8 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup + 3 tablespoons farro
- 2 1/2 ounces baby spinach
- 1/4 cup + 1 teaspoon grated parmesan cheese
- Preparation:
Place first listed garbanzo beans and first listed stock in a food processor or blender. Process until smooth puree Heat oil in a stock pot over medium heat, add onion, carrot and celery. Saute for 6 to 8 minutes or until softened, but not brown. Add garlic, cook for 30 seconds. Add second listed garbanzo beans, second listed stock, tomatoes, rosemary sprigs, salt and Pepper. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for 15 minutes. Add farro. Return to a boil. Reduce heat to medium-low. Cover, cook, stirring occasionally, for 20 minutes or until farro is tender. Remove rosemary sprigs. Stir in garbanzo puree and spinach. Cook for 1 to 2 minutes or until spinach is just wilted. - For Service:
Stir in parmesan cheese. Ladle 12 ounces into a bowl.
Nutrition Facts: Calories: 440, Carbs: 65g, Protein: 19g, Fat: 13g, Sat. Fat: 3g, Cholesterol: 5mg, Sodium: 650mg, Fiber: 15g
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