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. 

Course Dinner, Lunch
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Thyme in my Kitchen


  • 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


  1. Place Farro in a small food processor and pulse 6 to 8 times until a small portion is grounded into powder.

  2. Add a tsp of olive oil into a large sauce pan and add pancetta. Cook over medium low heat until browned, 5-7 minutes. 

  3. 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. 

  4. 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.

  5. To serve, stir in the parsley and season with salt and pepper. Sprinkle with Parmesan cheese if desired.