When the weather cools down and you’re craving something hearty yet sophisticated, this leek, tomato & farro soup with pancetta is the dinner recipe you didn’t know you needed.
Combining Mediterranean-inspired ingredients like earthy leeks, nutty farro, and salty pancetta, this dish offers a perfect balance of richness and freshness that will keep you coming back for more.
Why This Recipe Is Perfect for Dinner
This soup is a dinner hero because it’s filling enough to stand alone yet light enough to avoid the post-meal slump. The farro, a staple grain in Mediterranean cuisine, adds a wholesome, chewy texture and is packed with fiber and nutrients.
Paired with the smoky pancetta and vibrant tomatoes, every spoonful is a satisfying mix of robust and savory flavors.
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Best of all, the entire recipe comes together in about an hour, making it ideal for weeknights when you want something delicious without spending hours in the kitchen.
Tips for Making It Your Own
One of the beauties of this dinner recipe is its adaptability. Here are a few tips to customize it for your needs:
- Vegetarian Twist: Skip the pancetta and replace it with a plant-based protein, like crispy chickpeas or cubed tofu, for a vegetarian-friendly version. Add a dash of smoked paprika for a hint of that smoky flavor.
- Gluten-Free Option: While farro is a key ingredient, you can substitute it with gluten-free grains like quinoa or rice for a similar hearty texture.
- Broth Customization: Use chicken or vegetable broth depending on your preferences. For a richer flavor, consider adding a splash of white wine during the cooking process.
- Spice It Up: If you enjoy a little heat, stir in a pinch of red pepper flakes while cooking the vegetables.
Serving Suggestions for a Complete Meal
This leek, tomato & farro soup is a star on its own, but pairing it with the right side dishes elevates your dinner table. A simple green salad with a lemon vinaigrette provides a crisp, refreshing contrast to the soup’s hearty flavors.
Alternatively, serve it with crusty bread for dipping, or add a side of roasted vegetables to enhance the Mediterranean feel.
For gatherings or meal prep, this recipe is also an excellent choice. It reheats beautifully, with the flavors deepening after a day or two.
Serve it in warmed bowls topped with freshly grated Parmigiano-Reggiano, a drizzle of olive oil, and a sprinkle of parsley for a finishing touch that feels restaurant-worthy.
Why You’ll Keep Coming Back to This Recipe
What makes this dinner recipe stand out is its perfect balance of ease and elegance. It’s cozy and comforting without being heavy, making it a great option for any season.
Plus, its versatility ensures it will fit seamlessly into your lifestyle, whether you’re hosting a dinner party or prepping meals for the week ahead.
Give this leek, tomato & farro soup with pancetta a try and see how it transforms your dinner routine into something truly special!
Leek, Tomato & Farro Soup with Pancetta Dinner Recipe
Equipment
- Large pot
- Slotted spoon
Ingredients
- 5 ounces pancetta or thick-cut bacon diced
- 2 tablespoons extra-virgin olive oil plus more for serving
- 2 leeks white and light green parts only, cleaned and thinly sliced
- 1 large celery stalk diced small
- 1 large carrot peeled and diced small
- 2 garlic cloves finely chopped
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1½ cups farro
- 1 28- ounce can diced tomatoes with their juices
- 1 teaspoon kosher salt
- Freshly ground black pepper as needed
- Coarsely grated Parmigiano-Reggiano cheese for serving
- Chopped fresh parsley leaves for serving
Instructions
- Warm a large pot over medium heat and cook the pancetta until it becomes golden brown and crispy, about 5 to 10 minutes. Remove the pancetta with a slotted spoon and place it on a plate lined with paper towels, keeping the rendered fat in the pot.
- Pour 2 tablespoons of olive oil into the pot, then add the sliced leeks, diced celery, and carrot. Stir occasionally as the vegetables cook and soften for about 7 to 10 minutes. Add the garlic during the last minute of cooking. Toss in the thyme and rosemary sprigs, farro, canned tomatoes with their juices, kosher salt, and a few generous twists of freshly ground black pepper. Stir everything together and bring it to a gentle simmer. Allow it to cook for roughly 20 minutes or until the farro is tender.
- Return the pancetta to the pot and let the soup simmer for another 5 to 10 minutes to meld the flavors. Remove the thyme and rosemary sprigs before serving.
- Serve the soup in warm bowls, finishing each with a sprinkle of Parmigiano-Reggiano, a drizzle of olive oil, and a handful of fresh parsley for garnish.
Notes
- For a brothier soup, add water during cooking and adjust the salt.
- Leftovers can be enjoyed as a risotto-style dish after thickening in the fridge.
- Serve with a simple green salad for a complete dinner.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.