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Zuppa Di Farro e Pancetta
4.0 1 évaluation
Prép. 10min
Total 45min
6 portions
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Ingrédients

  • 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

Niveau

facile

Infos nut. par 1 portion

Sodium 586.5 mg
Protides 15.3 g
Calories 1490.3 kJ / 356.2 kcal
Lipides 18 g
Fibre 5.5 g
Graisses saturées 5.4 g
Glucides 33.4 g

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Également présenté dans

Tasting Tuscany 9 Recettes
États-Unis

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