How to Make It
Heat a large Dutch oven over medium. Add oil to pan; swirl to coat. Add onion, celery, parsley, rosemary, garlic, and bay leaf. Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth, water, paprika, pepper, salt, chickpeas, and tomatoes; bring to a boil. Stir in Swiss chard and farro; cook 2 minutes or until chard wilts. Stir in scallions; top with cheese.
Tip: Most Parmesan cheese is made with animal rennet, so it’s not considered a vegetarian food. Look on the label for “vegetable rennet” or “microbial rennet” for a vegetarian-friendly version.
Also appeared in: Cooking Light, September, 2021,Soups & Stews