SPRING VEGETABLE-FARRO SOUP
This healthy vegetable soup gets a big flavor boost from a double dose of Parmigiano cheese. We use the Parmesan rind to give the broth a cheesy, umami punch!
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 530, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 47 milligrams, Sodium 1267 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 25 grams, Sugar 8 grams
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Aphiwe Minator
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Anwar ali kundi
[email protected]I found the farro to be a bit too chewy. I would cook it for a little less time next time.
Lima Akther
[email protected]This soup is a bit bland for my taste. I would add some more salt and pepper next time.
Yolandi Laubscher
[email protected]I added some leftover chicken to this soup and it was delicious!
Todd Desborough
[email protected]This soup is a great way to use up leftover vegetables.
Sarwar Lashar
[email protected]I love the simplicity of this soup. It's made with just a few fresh ingredients, but it's packed with flavor.
RS Rambo
[email protected]This soup is perfect for a cold spring day.
Michelle Michelle
[email protected]I made this soup for a potluck and it was a hit! Everyone raved about how delicious it was.
Brian Rodriguez
[email protected]This soup is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Rana Qaisar
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use whatever vegetables I have on hand.
Biplob Reza
[email protected]I'm not usually a fan of farro, but this soup changed my mind. The farro was cooked perfectly and had a wonderful nutty flavor.
Gwen marlor
[email protected]This soup was a delightful burst of spring flavors! The farro added a hearty texture, while the vegetables were tender and flavorful. I especially loved the addition of the asparagus, which gave the soup a touch of elegance.