Skip to main content Search

Zuppa Di Farro e Pancetta
4.0 1 rating
Prep. 10 min
Total 45 min
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...

Chicken, Broccoli, and Cheddar Rice

3.8(12)

50 min

Chicken Pesto Tagliatelle

4.4(11)

1 h 5 min

Spaghetti Carbonara

3.5(16)

40 min

Tex-Mex Salmon Burrito Bowl (Diabetes)

4.0(1)

50 min

Creamy Butter Chicken

4.2(9)

1 h

Spicy Beef with Red Peppers

4.7(12)

30 min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

4.2(9)

55 min

Chicken Drumettes with Beer Sauce

5.0(1)

55 min

Sweet and Sour Cucumber Slices

4.6(8)

5 min

Spiralized Skirt Steak Salad

4.0(3)

35 min

Baked Pork Tenderloin with Rice

5.0(3)

1 h 20 min

Baked Pork Tenderloin with Rice

No ratings