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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Whoa this dish looks and sounds incredible! 🙂 thanks for sharing xx
Farro is so wonderful! We loved this stewy soup.
love farro! You know, a month ago or so I made it using the crockpot and it works super well too, I made a kind of Putanesca farro, with black olives, tomatoes – it was to die for, but my pictures did not make it justice, so I never blogged about it
gotta try your recipe next
I struggle with some posts as well- when the dish is so delicious and the photos don’t show it.
Sounds like your farro dish was worth remaking for new photos!
I’ve not cooked with farro before, it looks kind of like barley. Does it have a nutty taste?
I would say that it has a nutty rice flavor. The texture is much different though- chewier. It is so delicious!
Yes! I always increase the garlic as well. Unless it’s raw! Great soup/stew!
Thank you so much, Mimi. 😊