Farro and leek soup

Name: Farro and leek soup
Prep time: 1 h
Total time: 1 h
Cuisine: European, Mediterranean
Ingredients: 1 cup farro; 1 Tbsp extra virgin olive oil, plus extra for drizzling; 3 oz pancetta, chopped fine (or bacon); 1 pound leeks, end trimmed, chopped, and washed thoroughly; 2 carrots, peeled and chopped; 1 celery rib, chopped; 8 cups chicken broth, plus extra as needed; 1/2 cup minced fresh parsley; Grated parmesan cheese

1 step

Prep:1h

Updated at: Wed, 16 Aug 2023 20:36:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories230.1 kcal (12%)

Total Fat9.1 g (13%)

Carbs30.3 g (12%)

Sugars5.1 g (6%)

Protein9.6 g (19%)

Sodium1354.2 mg (68%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupfarro

1 Tbspextra virgin olive oil

plus extra for drizzling

3 ozpancetta

chopped fine, or bacon

1 poundleeks

end trimmed, chopped, and washed thoroughly

8 cupschicken broth

plus extra as needed

½ cupfresh parsley

minced

grated parmesan cheese

Instructions

Step 1

1. Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses; set aside. 2. Using highest sauté function, heat oil in Instant Pot until shimmering. Add pancetta and cook until lightly browned, 3 to 5 minutes. Stir in leeks, carrots, and celery and cook until softened, about 5 minutes. Stir in broth, scraping up any browned bits, then stir in farro. 3. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 8 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. 4. Adjust consistency with extra hot broth as needed. Stir in parsley and season with salt and pepper to taste. Drizzle individual portions with extra oil and top with Parmesan before serving