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2 tablespoons extra-virgin olive oil
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2 cups finely chopped onion
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1/2 cup finely chopped celery
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1/2 cup chopped fresh parsley
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1 teaspoon chopped fresh rosemary
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2 garlic cloves, chopped
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1 bay leaf
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3 cups organic vegetable broth
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3 cups water
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1 1/2 teaspoons Spanish smoked paprika
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon kosher
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1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
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1 (14.5-ounce) can unsalted, fire-roasted diced tomatoes, undrained
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4 cups chopped Swiss chard
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3 cups cooked farro
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1/2 cup chopped green onions
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1.5 ounces grated vegetarian Parmesan cheese (about 1/3 cup)
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