Spring Vegetable-Farro Soup

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil, plus more for drizzling

8 ounces pancetta, diced

3 spring onions or 1 bunch scallions, sliced (dark green parts separated)

3 carrots, cut into 1/2-inch pieces

1 cup quick-cooking farro

4 cups low-sodium chicken broth

Kosher salt and freshly ground pepper

1/3 cup grated parmesan cheese, plus 1 small piece rind

1 zucchini, cut into 1/2-inch pieces

1/2 pound sugar snap peas, trimmed and sliced 1/2 inch thick

1/2 cup torn fresh basil

Finely grated zest of 1/2 lemon


  1. Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until browned and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute.
  2. Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the parmesan rind; cover and bring to a simmer. Cook, partially covered and adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes. Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper.
  3. Divide the soup among bowls. Top with the reserved spring onion greens, the grated parmesan, pancetta and a drizzle of olive oil; sprinkle with pepper.