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Farro Soup with Chorizo

Photo: Petrina Tinslay
Prep time 20 mins
Other time 25 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.