Skip to main content Search

Zuppa Di Farro e Pancetta
4.0 1 rating
Prep. 10min
Total 45min
6 portions
Sign up for free

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...

Mantou Buns with Butternut Squash Soup

4.5(90)

55min

Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble

4.3(14)

1 h 35min

Italian Wedding Soup

4.3(43)

1 h 15min

Creamy Mushroom Soup

4.2(229)

25min

Chickpea and Lentil Soup with Dukkah

4.7(60)

1 h 5min

Cream of Asparagus Soup

4.2(82)

15min

Avgolemono (Greek-style Chicken Soup)

4.4(125)

40min

Tortilla Soup

4.6(106)

25min

Lobster Bisque

4.7(85)

1 h 50min

Lablabi (Tunisian Chickpea Soup)

No ratings

Chorba frik (Freekeh and Chickpea Soup)

No ratings

Three Color Wellness Soup

4.8(5)

1 h 40min

 Show all
Show all