Rating: 4 stars
48 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 0
  • 48 Ratings

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Credit: Kate Mathis

Recipe Summary

total:
45 mins
hands-on:
30 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

490 calories; fat 18g; cholesterol 105mg; sodium 1060mg; protein 31g; carbohydrates 54g; sugars 7g; fiber 8g; iron 3mg; calcium 142mg.
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