Sarah’s original recipe called for veggie sausage but we added fresh chorizo in its place. We streamlined the process a bit to use one pot and cut the onion cooking time down so you can get dinner on the table faster. That said, if you have the time, go ahead and cook your onions until they’re soft and sweet, about 20 minutes longer than we call to here. Either way, this soup packs big flavor into one satisfying pot. Cook, relax and enjoy!
What you’ll need:
1 yellow onion 8-10 oz plum tomatoes 4 oz fresh chorizo 1 tsp smoked paprika 8 oz chicken broth 1/3 cup farro 1 15-oz can chickpeas 2 teaspoons white wine vinegar 2 small ciabatta rolls fresh parsley olive oil coarse salt freshly ground pepper
box grater large pot rimmed baking sheet
- Prep vegetables
Trim root from onion. Halve, peel, and finely chop. Halve tomatoes and grate flesh on the large holes of a box grater into a medium bowl; discard skins. Heat 1 tablespoon olive oil in a large pot or Dutch oven.
- Brown chorizo
Remove chorizo from casing and cook, breaking up with a wooden spoon, until browned, about 4 minutes. Transfer to a bowl with a slotted spoon. Add 1 tablespoon oil to pot, add onions and 1 teaspoon salt. Cook, stirring often, until onions are soft, about 5 minutes.
- Build soup
Add grated tomatoes and paprika and cook, stirring often, until jammy, about 4 minutes.
Add chicken broth, farro, 1 cup water and ½ teaspoon salt. Bring to a simmer and cook, stirring occasionally, until farro is tender, 15 minutes.
- Warm chickpeas and sausage
Rinse and drain chickpeas and add to pot. Simmer until heated through, about 5 minutes more. Stir in chorizo and vinegar and season to taste with salt and pepper.
- Toast ciabatta
Meanwhile, preheat broiler. Split ciabatta rolls in half and place cut-side up on a rimmed baking sheet. Drizzle with olive oil and broil until toasted, about 2 minutes.
Pick parsley leaves from stems and roughly chop leaves. Top soup with parsley and a drizzle of olive oil. Serve with toast for dipping. Enjoy!