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Farro Soup With Chorizo

Farro Soup With Chorizo
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
September, 2008

Nutritional Information

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

Quick Tip

Great Grains
Farro is a wheat variety grown in Italy. The soup can be refrigerated for up to 3 days or frozen for up to 3 months. 

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