Spring vegetable soup with spelt

Ingredients:

• 2 tbsp extra-virgin olive oil + extra for drizzling
• 220 g pancetta, diced
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 3 carrots, cut into 1cm pieces.
• 1 cup quick-cooking spelt
• 4 cups lightly salted chicken broth
• 1/3 cup grated Parmesan + 1 small Parmesan rind
• 1 zucchini, cut into 1cm pieces.
• 220 g sugar snap peas, trim ends, cut pods into 1 cm pieces.
• 0.5 cup torn fresh basil
• Finely grated zest of half a lemon

Preparation:

1. Heat olive oil in a large saucepan over medium heat. Add the pancetta and cook until crisp, 7-8 minutes. Transfer to a paper towel-lined plate, reserving the rendered fat in the pan. Add the green onions (white and light green parts) and carrots and cook, stirring, for 2-3 minutes. Add the spelt and cook, stirring, for about 1 minute.
2. Add chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of black pepper, and the Parmesan rind; cover and bring to a simmer. Simmer, covered, adjusting the heat as needed, until the spelt and vegetables are tender, about 8 minutes.
3. Add the zucchini and green peas and cook for another 3-4 minutes. Add the basil and lemon zest, and season with salt and pepper to taste.
4. Ladle the soup into bowls. Top with the remaining green onions, grated Parmesan, pancetta, and a drizzle of olive oil; season with pepper to taste.