Name: Vegetable and Farro Soup
Total time: 45 min
Yield: Serves 6 to 8
Cuisine: Italian, Europe
Ingredients: 1 cup whole farro, rinsed and dried; 3 ounces pancetta, chopped fine; 1 pound whole leek, trimmed, chopped, and washed thoroughly; 2 carrots, peeled and chopped; 1 celery rib, chopped; 8 cups chicken broth; 2 tablespoons minced fresh parsley; Salt and pepper; grated Pecorino Romano cheese

Why This Recipe Works

Farro is a staple of Umbria, where it actually predates common wheat. The Umbrians use humble ingredients to build a rich cuisine, and employ the good-for-you grain both whole and as flour, which they use to make gnocchi, pasta, and even crêpes. Umbrians also use coarsely ground farro to thicken and flavor soups like the classic minestra di farro , an incomparably hearty soup in which the nutty flavor of farro shines above all else. While ground farro isn't readily available in most American grocery stores, we were happy to discover that it's simple to create your own; six pulses in a blender were enough to break up the grain into smaller pieces. While a prosciutto bone may be a traditional flavor booster for this soup, we used readily accessible pancetta to deliver a similarly rich, salty note. Leeks, celery, and carrot contributed sweetness, and we loved that even the dark green parts of the leek softened in the time it took the farro to cook through. A sprinkling of fresh parsley and some freshly grated Pecorino Romano finished this humble soup.

Before You Begin

Use the entire leek (dark and light green parts) in this recipe. We prefer the flavor and texture of whole farro. Do not use quick-cooking, presteamed, or pearled farro (read the ingredient list on the package to determine this) in this recipe.

Instructions

Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses; set aside.

Cook pancetta in Dutch oven over medium-low heat until browned and fat is rendered, about 5 minutes. Stir in leeks, carrots, and celery and cook until softened and lightly browned, 5 to 7 minutes.

Stir in broth and farro, bring to simmer, and cook until farro is tender with slight chew, 15 to 30 minutes. Stir in parsley and season with salt and pepper to taste. Serve with Pecorino.