Leek, Tomato & Farro Soup with Pancetta

1. Brown the Pancetta

Begin by browning the pancetta in a large pot over medium heat until it's crispy and golden, which should take about 5 to 10 minutes. Once browned, use a slotted spoon to transfer the pancetta to a plate lined with a paper towel, leaving the rendered fat in the pot.

2. Sauté the Vegetables

Next, add the olive oil to the pot with the rendered pancetta fat, and sauté the sliced leeks, diced celery, and diced carrot over medium heat. Allow the vegetables to cook gently, stirring occasionally, for about 7 to 10 minutes until they are softened and fragrant. Add the finely chopped garlic during the last minute of sautéing to prevent it from burning and to bring out its aromatic flavor.

3. Simmer the Soup

Once the vegetables are ready, add the fresh thyme, rosemary, farro, canned tomatoes with their juices, kosher salt, freshly ground black pepper, and the cooked pancetta back into the pot. Stir well and let the mixture come to a gentle simmer. Cook for about 25 to 30 minutes, until the farro is almost tender.

4. Final Touches and Serve

When the soup is ready, remove and discard the thyme and rosemary sprigs. Ladle the soup into bowls and finish each serving with a sprinkle of Parmigiano-Reggiano cheese, a drizzle of extra-virgin olive oil, and a handful of freshly chopped parsley.