Spicy Shrimp & Farro Soup with Winter Greens


Delicious!!! Perfect Sunday Supper.

Spicy Shrimp Soup


  1. ¼ cup olive oil
  2. 4 large shallots, coarsely chopped
  3. 1 large carrot, coarsely chopped
  4. 1 to 2 fresh hot red chilies, sliced, plus more for serving (I used 2 Jalapeno Peppers.)
  5. One red pepper, chopped (my addition)
  6. 4 cloves garlic, sliced
  7. Kosher salt and black pepper
  8. 1 15.5-ounce can diced tomatoes
  9. 8cups low-sodium chicken broth
  10. 1cup whole farro
  11. ¾ pound peeled and deveined medium or large raw shrimp
  12. 5 ounces (8 cups) torn Swiss chard (from about 1 small bunch)
  13. Torn basil leaves and crusty bread, for serving


  1. Heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, chilies, re pepper, garlic, and ¼ teaspoon each salt and pepper and cook, stirring often, until the vegetables are just tender, 6 
to 8 minutes. Add the tomatoes and their juices along with the broth and bring to a boil. Add the farro and cook until tender, 20 to 25 minutes.
  2. Stir in the shrimp and chard and cook until the shrimp are opaque, 2 to 4 
minutes. Transfer the soup to bowls and sprinkle with the basil and additional sliced chilies. Serve with the bread.

From Real Simple.

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