swiss chard soup with farro and potatoes

This swiss chard soup is a healthy and hearty vegetable soup. It’s filled with big ribbons of swiss chard, farro, thyme and a ton of parmesan.

March can be a tough month for cooking inspiration. Technically it’s the beginning of Spring, but in most parts of the country there’s still a very real chance of snow.

We expect warmth and sunshine and bushels of delicate carrots, but the reality is more cold weather and comfort foods.

This spring soup is an attempt to strike a balance between the yearning for fresh vegetables and the need for something hearty and readily available.

It’s savory, flavorful, filling and packed with healthy greens. I love topping it with a soft poached egg and serving it with a simple, bright and earthy Bourgogne Rouge.

can I use swiss chard stems in soup?

Yes! The stems add texture, nutrition and you have them on hand-- so why not include them in the soup?

Simply dice them up to the same size as the celery. Then you can saute them with the onions and celery until they're soft and just beginning to brown. Proceed with the rest of your soup and pat yourself on the back. You used up all of that chard!

how do you cut swiss chard for soup?

For soup, I prefer to cut the swiss chard into ½" wide strips:

• Cut the leaves away from the stem (or use your hands to tear off the leaves)
• Dice the stems
• Stack the leaves and roll them lengthwise into a tight cylinder, like a cigar
• Chiffonnade, or slice, the cigar into ½" wide strips

what does farro taste like?

If you've never cooked with farro, you're missing out. It's chewy, filling and super versatile. It has a relatively mild flavor, which can be slightly nutty if it's toasted.

Farro is a study grain that works incredibly well in soup. It's much harder to overcook than rice, and it doesn't get soggy like pasta. It only gets a little softer, or fluffier, as it sits in the fridge. That being said, darro does have a tendency to soak up a lot liquid. To combat that, I always thin the chard soup with extra chicken broth when reheating.

how do you cook farro for soup?

This is a tricky question because there are all different types of farro and processing methods these days.

There are at least 3 varieties, and they can each be pearled, semi-pearled or un-pearled (or whole). Depending on the type of farro you have, it may take anywhere from 10 minutes to an hour to fully cook.

The best answer is to refer to the cooking guidelines on the package. Typically though, farro needs about 20 minutes to simmer in the broth before adding the potatoes.  

how to make swiss chard soup:

1. saute chard stems, celery and onions
2. stir in garlic and thyme and cook until fragrant
3. add farro, broth and red pepper flakes and simmer until farro is almost cooked
4. add potato and simmer until tender
5. stir in swiss chard, cook until wilted
6. serve, topped with parmesan and drizzles of olive oil

related recipes:

farro soup with cabbage and onion

farro salad with zucchini, olives and roasted tomatoes

farro bowl with spring peas and asparagus

greens and giant beans on toast

spicy miso udon soup with vegetables

quinoa salad with oranges and lemon tahini dressing

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