Hands-on Time
15 Mins
Total Time
25 Mins
Yield
Serves 6 (serving size: 1 1/2 cups soup and about 2 1/2 teaspoons cheese)
Photo: Randy Mayor; Styling: Lindsey Lower

How to Make It

Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through bay leaf). Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth and next 6 ingredients (through tomatoes); bring to a boil. Stir in Swiss chard and farro; cook 2 minutes or until chard wilts. Stir in green onions; top with cheese.

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