How to Make It
Heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, chilies, 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.
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.