1 to 2 fresh hot red chilies, sliced, plus more for serving
4 cloves garlic, sliced
Kosher salt and black pepper
1 15.5-ounce can diced tomatoes
8 cups low-sodium chicken broth
1 cup whole farro
¾ pound peeled and deveined medium or large raw shrimp
5 ounces (8 cups) torn Swiss chard (from about 1 small bunch)
Torn basil leaves and crusty bread, for serving
Fat 18g (3 g saturated fat)
How to Make It
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.
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