Swiss chard, white bean and tomato soup with farro and mashed potatoes

Fall is really in the air now in Boulder, especially this weekend. Yesterday was 55 degrees and rainy so it’s officially time to make soup, drink hot cider and wear sweaters! This is a perfect soup to make for a chilly fall day. It’s tasty, it’s hearty and y’all – it has mashed potatoes IN THE SOUP. When I was planning on making this soup, it was going to be a chard, farro and white bean soup. Pat wanted a little something extra so decided to make some mashed potatoes because we had everything to make it. Then Pat had the idea to take the mashed potatoes and put them in the soup. I felt foolish for not having thought of it before. It was amazing! We put mashed potatoes as a base for stews, so why not put a little scoop in some soup? There’s no reason not to so you should try it!


Swiss chard, white bean and tomato soup with farro and mashed potatoes

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4  

For the soup:

Olive oil
1 onion, diced
1 tsp tumeric
1 tsp oregano
1/2 tsp cayenne pepper
1 tsp paprika
Salt and pepper
1 bunch Swiss chard, shredded
2 red slicer tomatoes, diced
1 cup uncooked farro
1 can white beans, drained and rinsed
6 cups broth
Juice of half a lemon

For the mashed potatoes:

7 small yukon gold potatoes
4 tbsp butter
1/2 cup sour cream
whole milk
salt and pepper

Parmesan cheese for serving

Cube the potatoes and place them in a pot of cold water. Add some salt and bring to a boil, boiling until the potatoes are fork tender. Drain and add the butter, salt and pepper and mash with a potato masher. Add the sour cream and mix. Add some milk to get to the consistency you like.

Add the farro to a small pot and cover with water. Boil for about 20 minutes or until tender. Drain and set aside.

To make the soup, heat some olive oil in the bottom of a heavy soup pot like a Dutch oven over medium-high heat. Add the onion and cook until brown, about 7 minutes. Add the spices and cook for a few seconds. Add the Swiss chard and cook until wilted, about 2 minutes. Add the tomatoes, farro, white beans broth and lemon juice. Bring to a boil, reduce the heat and boil for about 15 minutes. Taste and adjust seasonings as desired.

Serve the soup in a bowl and put a scoop of mashed potatoes on top and some parmesan cheese. I leave the scoop of potatoes whole instead of mixing it in and get a little bit of potatoes in every bite.


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