Zuppa Di Farro e Pancetta

4.0 1 rating

Prep. 10 min

Total 45 min

6 portions

Ingredients

pecorino cheese cut into pieces
2 oz
2 oz Parmesan cheese, cut into pieces
pancetta cut into pieces (1 in.)
4 oz
4 oz bacon, cut into pieces (1 in.)
extra virgin olive oil
1 oz
yellow onions cut into pieces (1 in.)
2 ½ oz
garlic cloves
2
celery cut into pieces (1 in.)
1 oz
salt
1 pinch
chicken stock divided
32 oz
farro rinsed and drained
5 oz
canned chickpeas rinsed and drained
7 oz
cherry tomatoes cut in half
2 oz
canned diced tomatoes undrained
3 oz
fresh rosemary, leaves only
1 sprig
lacinato kale center rib removed, thinly sliced (1¼ in.) 
2 ½ oz

Difficulty

easy

Nutrition per 1 portion

Sodium 586.5 mg

Protein 15.3 g

Calories 1490.3 kJ / 356.2 kcal

Fat 18 g

Fibre 5.5 g

Saturated Fat 5.4 g

Carbohydrates 33.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Tasting Tuscany 9 Recipes
United States

You might also like...

Chili Oil Noodles

30 min

Korean Chicken Noodle Soup (Kal-guksu)

1 h 15 min

Shredded Beef in Brown Ale

10 h 20 min

Yucatan Style Sopa de Lima

40 min

Avocado Tikka (Matthew Kenney)

6 h 5 min

Buffalo Ranch Chicken Salad

3 h 5 min

Chicken Meatball Soup with Chickpeas

45 min

Cali Burger with Avocado Ranch

50 min

West African Peanut Soup with Chicken

50 min

Pasta Fagioli Soup

40 min

Slow Cooked White Chicken Chili

2 h 10 min

Picadillo a la Habanera (Ground Beef)

1 h