Farro Soup with Chorizo

Real Simple
Farro Soup with ChorizoRecipe
Photo: Petrina Tinslay
Makes 4 servings


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1 tablespoon olive oil
8 ounces Spanish chorizo (cured sausage) or kielbasa, sliced
2 carrots, chopped
1 onion, chopped
Kosher salt and pepper
1 tablespoon tomato paste
4 cups low-sodium chicken broth
1/2 cup farro
1 15-ounce can chickpeas, rinsed
1 bunch Swiss chard, stems removed and leaves roughly chopped


Prep: 20 Minutes
Other: 25 Minutes

Heat the oil in a Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate.

Add the carrots, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes.

Add the broth, farro, and 2 cups water and bring to a boil. Reduce heat to medium and simmer until the farro is tender, 20 to 25 minutes. Stir in the chickpeas, chard, chorizo, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.

Created date

August 2008

Nutritional Information

Calories 496
Protein 27 g
Carbohydrate 38 g
Sugars 7 g
Fiber 8 g
Fat 27 g
Satfat 9 g
Sodium 1652 mg
Cholesterol 55 mg