Farro Soup With Chorizo

farro-soup-chorizo
Photo by Petrina Tinslay
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 496 calories
    • Fat 27 g
    • Cholesterol 55 mg
    • Sodium 1652 mg
    • Protein 27 g
    • Carbohydrate 38 g
    • Sugar 7 g
    • Fiber 8 g
  • August 2008

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 8ounces Spanish chorizo (cured sausage) or kielbasa, sliced
  3. Check 2 carrots, chopped
  4. Check 1 onion, chopped
  5. Check kosher salt and black pepper
  6. Check 1tablespoon tomato paste
  7. Check 4cups low-sodium chicken broth
  8. Check 1/2cup farro
  9. Check 1 15-ounce can chickpeas
  10. Check 1 bunch Swiss chard, stems removed and leaves roughly chopped

Directions

  1. Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, 1 to 2 minutes. Transfer to a plate.
  2. Add the carrots, onion, ¼ teaspoon salt, and ¼ teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes.
  3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes.
  4. Add the broth, farro, and 2 cups water and bring to a boil. Reduce heat to medium and simmer until the farro is just tender, about 15 minutes.
  5. Stir in the chickpeas, chard, sausage, ½ teaspoon salt, and ½ teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.