Farro, Chickpea and Chestnut Soup

La zuppa di farro, ceci e castagne

Farro, chickpea and chestnut soup

From Chef Joe Cicala of Le Virtù restaurant



1/2 cup mirepoix (minced celery, carrots and onions)
1 tablespoon diced pancetta (or any other salame scrap)
3 tablespoons olive oil
4 oz peeled chestnuts
6 oz chickpeas (that have been soaked over night)
4 oz farro
1 gallon chicken stock (we also use rabbit stock) (I used about 6 cups, 1 gallons seemed like a lot)
1 tablespoon minced rosemary


Sweat the mirepoix, pancetta, olive oil and chestnuts until the nuts are soft/tender, add chickpeas and chicken stock.
cook until the chickpeas are almost tender.
add farro and rosemary
cook until tender.
serve with pecorino cheese and drizzled olive oil