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.
- 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.