Leek, Tomato & Farro Soup with Pancetta Dinner Recipe
This hearty dinner recipe combines the earthy flavors of leeks, tomatoes, pancetta, and farro for a satisfying winter soup. The dish is robust, almost stew-like, with a rich texture that thickens over time, making it perfect for a warming meal.
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.
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