Spring Vegetable Farro Soup

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 8 ounces pancetta, diced
• 3 spring onions or 1 bunch scallions, sliced (dark green parts separated)
• 3 carrots, cut into 1/2-inch pieces
• 1 cup quick-cooking farro
• 4 cups low-sodium chicken broth
• Kosher salt and freshly ground pepper
• 1/3 cup grated Parmesan cheese, plus 1 small piece rind
• 1 zucchini, cut into 1/2-inch pieces
• 1/2 pound sugar snap peas, trimmed and sliced 1/2 inch thick
• 1/2 cup torn fresh basil
• Finely grated zest of 1/2 lemon

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