Zuppa Di Farro e Pancetta

4.0 1 évaluation

Prép. 10min

Total 45min

6 portions

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

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Tasting Tuscany 9 Recettes
États-Unis

Tu pourrais aussi aimer...

Thai Red Chicken Curry and Rice

40min

Greens and Ham Egg White Omelet (Diabetes)

25min

Vegan Eggplant Massaman Curry

50min

Mushroom Taco Filling

35min

Falafel Waffle

40min

Tuna and Avocado Salad with Fermented Onions (with Cutter)

20min

Chicken Meatball Soup with Chickpeas

45min

Vegetarian Pizza (TM6)

1h 40min

Maple Teriyaki Salmon with Rice and Broccoli

1h 5min

Greek Lentils and Rice

40min

Crispy Parmesan Salmon with Vegetables and Lemon Cream Sauce

1h

Berry Limoncello Tiramisu

45min