Zuppa Di Farro e Pancetta

4.0 1 évaluation

Préparation 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

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Également présenté dans

Tasting Tuscany 9 Recettes
États-Unis

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