Leek, Tomato, & Farro Soup with Pancetta

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

1. Heat a large pot over medium heat. (I used an enameled cast iron pot.)
2. 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.)
3. 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.
4. Add the thyme and rosemary sprigs, farro, tomatoes, salt, and a generous grind of black pepper.
5. Bring to a simmer and cook until the farro is almost tender, about 20 minutes.
6. Stir in the pancetta and simmer for 5 to 10 minutes more.
7. Adjust the consistency with water or stock, as desired.
8. Ladle the soup into warmed bowls, discarding the herb sprigs. Top with shredded cheese and a sprinkling of thyme or parsley.

One Year Ago:

• Gougères

Two Years Ago:

• Leek & Gruyère Tart with Prosciutto

Three Years Ago:

• Broccoli Rabe Risotto with Grilled Lemon

Four Years Ago:

• Polenta al Forno with Spinach, Ricotta, & Fontina
• Pea Risotto

Five Years Ago:

• Collard Greens with Dumplings
• Spinach Spoon Bread

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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