Creamy Italian Chickpea + Vegetable Soup (vegan | plant-based)

Creamy Italian Chickpea + Vegetable Soup
serves 6

Ingredients

3 tablespoons olive oil
1 large sweet onion, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
sea salt, fine grain
4-6 garlic cloves, minced
10 oz baby bella or portobello mushrooms, finely chopped
1/4 teaspoon crushed red pepper flake, optional
4 cups vegetable stock, low or reduced sodium
3/4 cup dry farro
1 tablespoon dried oregano
2 teaspoons dried thyme
1 bay leaf, dry
2 cans chickpeas, drained/rinsed
2 zucchinis, diced
2 orange or red bell peppers, diced
3/4 cup cashews
3/4 cup packed basil leaves, chopped
3/4 cup packed parsley leaves and tender upper stems, chopped
4 large links vegan or 1 lb regular italian sausage, crumbled and cooked, optional, for topping

To Make

In a large pot, add olive oil, onion, carrot, celery, garlic, crushed red pepper flake and 1 teaspoon salt. Sweat for 6-8 minutes. Add chopped mushrooms. Saute for 6-8 minutes. Add veg stock and 4 cups water, 2 teaspoons salt, farro, oregano, thyme and bay leaf. Bring to a boil, reduce to simmer and mostly cover with lid. Simmer for 30 minutes. Add bell pepper and zucchini and simmer for another 15 minutes, or until farro and vegetables are fully cooked. Stir in fresh herb and remove from heat.

Blend Cashews with 1 cup water until super smooth. Stir into soup. Allow to sit for 30 minutes to thicken and for flavors to merry. Top with sausage, if using, and garnish with fresh herbs.

After storing, the soup thickens up a lot in the fridge. Just add water or stock to loosen, if needed.