Farro a “good for you” grain, is easily found in most local grocery stores and is a wonderful way to bulk up a soup. With just a few pulses in a food processor or blender, it thickens the soup like magic. Leeks along with carrots, celery, garlic and shallots contribute to the warm flavors of this soup. And Pancetta makes a great flavor booster as well as red pepper flakes for more warmth. Because of the Farro , the soup makes a great lunch for four. It could certainly be a perfect dinner with a fresh side salad.
Farro and Leek Soup
Humble ingredients come together to make this a far from traditional vegetable soup and the flavor boosters make it a delicious comforting meal.
- 1 cup Farro I used 10 minute Farro
- 1 tsp Olive oil
- 1 Slice Pancetta 1/4 “ thick, cubed
- 1 Whole Leek Trimmed, chopped & washed
- 1 Lg Carrot Small cubed
- 1 Stalk of celery Small cubed
- 1 clove Garlic Minced
- 1 Shallot Diced
- 1 tsp Oregano Dried
- 1 tsp Thyme Dried
- 1/2 tsp Red pepper flakes More or less to taste
- 2 tbsp Fresh Basil Chopped
- 4 cups Vegetable broth
- 1 tbsp Fresh Parsley Minced
- Salt and pepper to taste
- Parmesan cheese Grated
Place Farro in a small food processor and pulse 6 to 8 times until a small portion is grounded into powder.
Add a tsp of olive oil into a large sauce pan and add pancetta. Cook over medium low heat until browned, 5-7 minutes.
Add the leaks, carrots, celery, and shallots. Cook for 5-7 minutes, until lightly browned and softened. Add the garlic along with herbs & spices. Stir and cook 3 minutes more.
Add the vegetable broth and Farro, bring to a simmer and cook until the Farro is tender, 10-30 minutes, depending on your package directions. Add the fresh basil halfway through the cooking.
To serve, stir in the parsley and season with salt and pepper. Sprinkle with Parmesan cheese if desired.