Spicy, richly flavored, healthy and hearty, this soup is great for a cool fall day. If you have never cooked with farro it is similar in appearance to brown rice, but is chewier and denser giving the soup a hearty texture. If you prefer to use brown rice instead just adjust the cooking time from 25-30 minutes to 40-45 or until the rice is tender. Enjoy!
1 TBS olive oil
8 ounces chorizo, casings removed
2 carrots, chopped
1 onion, chopped
Kosher salt and pepper
1 TBS tomato paste
4 cups low-sodium chicken broth
1/2 cup farro
1 15-ounce can chickpeas, rinsed
1 bunch Swiss chard, stems removed and leaves roughly chopped
Heat the oil in a large soup pot over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate.
Add the carrots, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes.
Add the broth, farro, and 1 cup water and bring to a boil. Reduce heat to medium and simmer until the farro is tender, 25 to 30 minutes. Stir in the chickpeas, chard, cooked chorizo, and salt and pepper to taste. Simmer until the chard is tender, 3 to 5 minutes.
Yield: 4 servings
Slightly adapted from: http://www.myrecipes.com/recipe/farro-soup-with-chorizo-10000001834000/