Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This hearty one-pot meal couldn't be easier, and it makes for simple cleanup. Look for pouches of precooked farro either on the grain aisle or in the frozen food section of your supermarket.

Deborah Madison
Recipe by Cooking Light May 2015

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1 1/2 cups soup and about 2 1/2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

309 calories; fat 8.2g; saturated fat 1.9g; mono fat 3.9g; poly fat 0.9g; protein 12g; carbohydrates 46g; fiber 9g; cholesterol 6mg; iron 3mg; sodium 547mg; calcium 157mg.
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