Spring Vegetable-Farro Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 28 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 47 milligrams
- Sodium
- 1267 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 7 grams
- Protein
- 25 grams
- Sugar
- 8 grams
- Total: 35 min
- Active: 35 min
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.