This hearty soup had more of a stew-like consistency. We ate it with a huge green salad and sliced sourdough baguette. It was an incredible meal on a cold night. We devoured it. 😉
This recipe was adapted from Dinner: Changing the Game by Melissa Clark. I doubled the recipe, decreased the pancetta, increased the garlic, used whole San Marzano tomatoes, and added stock and water to adjust the consistency. Great.
Yield: Serves 10-12
- 8 oz pancetta, diced
- 4 T extra-virgin olive oil
- 3-4 leeks (white and light green parts only), cleaned and thinly sliced
- 2 large celery stalks
- 2 large carrots (I used purple and orange rainbow carrots)
- 6-7 large garlic cloves, finely chopped
- 6 sprigs fresh thyme, plus more for serving
- 2 sprigs fresh rosemary
- 17-18 oz (about 3 cups) Farro (I used Trader Joe’s 10-minute Farro)
- 2 28-oz cans whole San Marzano tomatoes, with juice, diced
- 2 tsp coarse salt
- freshly ground black pepper
- 1-3 cups water or chicken stock, as desired to adjust consistency
- coarsely grated Parmigiano-Reggiano cheese, for serving
- chopped fresh parsley, for serving
- Heat a large pot over medium heat. (I used an enameled cast iron pot.)
- Add the pancetta and cook until it is well browned and crisped, 5 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. (Leave the rendered fat in the pot.)
- Add the olive oil to the pot, stir in the leeks, celery, and carrot. Cook, stirring occasionally, until the vegetables have softened, 7 to 10 minutes; stir in the garlic for the last minute.
- Add the thyme and rosemary sprigs, farro, tomatoes, salt, and a generous grind of black pepper.
- Bring to a simmer and cook until the farro is almost tender, about 20 minutes.
- Stir in the pancetta and simmer for 5 to 10 minutes more.
- Adjust the consistency with water or stock, as desired.
- Ladle the soup into warmed bowls, discarding the herb sprigs. Top with shredded cheese and a sprinkling of thyme or parsley.
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