Tonight we had the other half of the Chorizo sausage. Farro Soup With Chorizo. We have had this soup before and loved it. The recipe is from RealSimple.com. We have enough for tomorrow night’s dinner too. Really looking forward to that already!
1 tablespoon olive oil
8ounces Spanish chorizo (cured sausage) or kielbasa, sliced
2 carrots, chopped
1 onion, chopped
kosher salt and black pepper
1tablespoon tomato paste
4cups low-sodium chicken broth
1 15-ounce can chickpeas
1 bunch Swiss chard, stems removed and leaves roughly chopped
Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, 1 to 2 minutes. Transfer to a plate.
Add the carrots, onion, ¼ teaspoon salt, and ¼ 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 2 cups water and bring to a boil. Reduce heat to medium and simmer until the farro is just tender, about 15 minutes.
Stir in the chickpeas, chard, sausage, ½ teaspoon salt, and ½ teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.