Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped onion
- ½ cup finely chopped celery
- ½ cup chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 2 garlic cloves, chopped
- 1 bay leaf
- 3 cups organic vegetable broth
- 3 cups water
- 1 ½ teaspoons Spanish smoked paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can unsalted, fire-roasted diced tomatoes, undrained
- 4 cups chopped Swiss chard
- 3 cups cooked farro
- ½ cup chopped green onions
- 1 ½ ounces grated vegetarian Parmesan cheese (about 1/3 cup)