Spicy Shrimp and Farro Soup With Winter Greens

shrimp-farro-soup-winter-greens
Photo by Kate Mathis
Rating
Read Reviews
  • Serves 4 to 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 490 calories
    • Fat 18 g (3 g saturated fat)
    • Cholesterol 105 mg
    • Sodium 1060 mg
    • Protein 31 g
    • Carbohydrate 54 g
    • Sugar 7 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 142 mg

Heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, chilies, garlic, and ¼ teaspoon each salt and pepper and cook, stirring often, until the vegetables are just tender, 6 
to 8 minutes. Add the tomatoes and their juices along with the broth and bring to a boil. Add the farro and cook until tender, 20 to 25 minutes.

Stir in the shrimp and chard and cook until the shrimp are opaque, 2 to 4 
minutes. Transfer the soup to bowls and sprinkle with the basil and additional sliced chilies. Serve with the bread.

Ingredients

  1. Check ¼ cup olive oil
  2. Check 4 large shallots, coarsely chopped
  3. Check 1 large carrot, coarsely chopped
  4. Check 1 to 2 fresh hot red chilies, sliced, plus more for serving
  5. Check 4 cloves garlic, sliced
  6. Check Kosher salt and black pepper
  7. Check 1 15.5-ounce can diced tomatoes
  8. Check 8 cups low-sodium chicken broth
  9. Check 1 cup whole farro
  10. Check ¾ pound peeled and deveined medium or large raw shrimp
  11. Check 5 ounces (8 cups) torn Swiss chard (from about 1 small bunch)
  12. Check Torn basil leaves and crusty bread, for serving

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, chilies, garlic, and ¼ teaspoon each salt and pepper and cook, stirring often, until the vegetables are just tender, 6 
to 8 minutes. Add the tomatoes and their juices along with the broth and bring to a boil. Add the farro and cook until tender, 20 to 25 minutes.
  2. Stir in the shrimp and chard and cook until the shrimp are opaque, 2 to 4 
minutes. Transfer the soup to bowls and sprinkle with the basil and additional sliced chilies. Serve with the bread.