Spring Vegetable Soup With Farro and Pancetta
A lighter soup that is perfect for Spring! Loads of vegetables in a light chicken broth with the added flavor of pancetta and hearty farro. With touches of lemon and garlic, this soup is a balanced, flavorful meal!
Vegetable Soup With Farro and Pancetta
Ingredients
Instructions
Notes:
You can substitute bacon for the pancetta or leave it out of the recipe alltogether.
You can also substitute orzo for farro.
Calories
459.46Fat (grams)
27.83Sat. Fat (grams)
8.92Carbs (grams)
40.63Fiber (grams)
7.56Net carbs
33.07Sugar (grams)
8.37Protein (grams)
15.80Sodium (milligrams)
1720.06Cholesterol (grams)
37.02Directions
1. Make the farro according to the instructions on the package. Cover and set aside. The farro is added to the soup at the end.
2. Heat half of the olive oil in a Dutch oven or a large pot over medium heat.
3. Add the pancetta and cook until browned and crisp, 7 to 8 minutes.
4. Transfer cooked pancetta to a paper towel lined plate and set aside.
5. Add remaining olive oil to the pot and heat over medium heat.
6. Add the leeks, green onions, carrots and celery to the pot. Sauté for 5-6 minutes until tender.
7. Add the garlic and sauté another minute until fragrant.
8. Add spices and lemon zest. Stir together.
9. Stir in the lemon juice and chicken broth.
10. Bring soup to a boil over and then let simmer over medium heat uncovered for 10 minutes.
11. Stir in the zucchini and peas and cook until tender, 3 to 4 more minutes.
12. Stir the farro and pancetta back into the pot. Let cook for 2 more minutes.
13. Stir in the spinach and cook until wilted.
14. Remove from heat and divide into bowls. Top with the reserved greens onions, parmesan and torn basil. Serve warm.