Name: Spring Vegetable-Farro Soup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.
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.

Photograph by Ryan Dausch

Spring Vegetable-Farro Soup

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