SPRING VEGETABLE-FARRO SOUP

Spring Vegetable-Farro Soup image

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

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

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