Roasted Tomato and Farro Soup
- 3 tablespoons extra virgin olive oil
- 2 ounces sliced pancetta, cut into ¼-inch dice
- 2 celery stalks, peeled and chopped into ¼-inch dice
- 1 small onion, chopped into ¼-inch dice
- 1 medium leek, white part only, trimmed of roots and tough outer leaves, chopped into ¼-inch dice, and swirled vigorously in a bowl of cold water to remove any grit
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 cup farro
- 3 bay leaves
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried oregano
- 4 cups Chicken Stock or high-quality canned low-sodium chicken broth
- 2 cups water
- Leftover cheese rinds
- 4 pounds ripe plum tomatoes, cut lengthwise in half
- 4 ripe plum tomatoes, peeled, seeded, and cut into ½-inch dice
- 2 peperoncini or hot cherry peppers, thinly sliced and 2 peperoncini or hot cherry peppers, thinly sliced and seeded
- 2 tablespoons fresh basil leaves cut into thin strips
- ¼ cup freshly grated Parmesan (optional)
- Extra virgin olive oil
Instructions:
This soup is a great transition from light summer cooking to the heartier fare of the approaching cooler weather. You can make this dish any time of the year by substituting canned tomatoes for fresh ones, but roasted fresh tomatoes add a depth to the soup’s flavor unavailable the rest of the year.
- To make the soup base, heat 2 tablespoons of the olive oil in a large heavy pot over medium heat. Add the pancetta and cook until the fat starts to render, 2 to 3 minutes. Add the celery, onion, and leek and season with salt and pepper. Cook, stirring occasionally, until tender, about 7 minutes. Add the garlic, farro, bay leaves, thyme, and oregano and stir. Add the chicken stock and water; the liquid should cover the ingredients by ½ inch. Season again with salt and pepper, and add the optional cheese rinds.
- Cook uncovered until the farro is tender, not mushy, about 20 minutes. If the liquid evaporates below the level of the farro, add more water. When the farro is done, the soup base should be thick but not pasty.
- Meanwhile, preheat the broiler. Toss the split plum tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the tomatoes cut side down on a sheet pan and broil until they’re browned and tender, about 15 minutes. Put the tomatoes through a food mill to get rid of their skins and seeds, or purée them in a food processor, then strain the purée to remove the skin and seeds.
- Add the tomato purée to the soup base and cook over medium heat for 20 minutes. Taste and adjust the seasonings. Remove the bay leaves and any cheese rinds.
- Ladle the soup into warm bowls. Garnish each bowl with the diced tomatoes, peperoncini, and basil. Add a light grating of Parmesan, if desired, and then drizzle each serving with extra virgin olive oil.