Hearty Chorizo and Chard Soup with Farro and White Beans

I have lots of swiss chard growing in my garden planter boxes. A recent recipe in Sunset Magazine gave me the inspiration for a great winter soup.

The Spanish chorizo is the secret to this soup. It imparts flavor and just the right amount of heat. To make this soup filling for dinner, I used white northern beans and farro. The nuttiness of the farro balanced out the heat from the chorizo.

To keep the chard tender, I cooked the stems and leaves separately, adding the leaves to the broth just before serving.

This is a perfect soup for the cold, dark days of January. This recipe serves two for dinner, but can be easily to serve four.

Ingredients:

  • 4 ounces Spanish chorizo, casing peeled off and diced into thin half-moons
  • 1/2 cup farro
  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 quart reduced-sodium chicken stock
  • 14-ounce can white northern beans, drained and rinsed
  • 6 medium stalks swiss chard
  • Parmesan cheese

Step 1. In a large heavy-bottomed pot, cook the chorizo. Remove the cooked slices with a slotted spoon, leaving the fat behind. Set the chorizo to drain on a plate lined with a paper towel. At the same time, fill a small saucepan with 1 cup of water. When it boils, add the farro and cook on low until all the water has been absorbed.

Step 2. Add the two teaspoons of olive oil to the pot and then the diced onion. Cook over medium heat until it begins to sweat, then add the garlic, a few grinds of pepper, and the red pepper flakes. Cook for 1-2 more minutes, stirring frequently so the garlic doesn’t burn.

Step 3. Add the broth and white beans to the pot. Bring to a boil, then simmer for 5 minutes.

 

 

 

Step 4. Remove the chard stems and dice into bite-size pieces. Cut the leaves into ribbons. Add the stems to the soup and simmer for another 10 minutes.

 

 

Step 5. Add the cooked farro, chorizo and chard leaves to the pot. Turn off the heat and let sit for two minutes before serving. Top with parmesan cheese.

 

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