Farro Soup With Chorizo

Farro Soup With Chorizo
Petrina Tinslay
Farro is a wheat variety popular in Italian cuisine; it adds a pleasantly chewy nuttiness to this hearty soup, which can be refrigerated for 3 days.

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Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
8
ounces
Spanish chorizo (cured sausage) or kielbasa, sliced
2
carrots, chopped
1
onion, chopped
kosher salt and black pepper
1
tablespoon
tomato paste
4
cups
low-sodium chicken broth
1/2
cup
farro
1
15-ounce can chickpeas
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.
August 2008

Nutritional Information

  • Per Serving
  • Calories 496
  • Fat 27 g
  • Cholesterol 55 mg
  • Carbohydrate 38 g
  • Sodium 1652 mg
  • Protein 27 g
  • Fiber 8 g
  • Sugar 7 g
What does this mean? See Nutrition 101.

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