Cabbage-and-Kale Soup with Farro Recipe

Name: Cabbage-and-Kale Soup with Farro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; One 2-ounce piece pancetta, finely diced; 1 medium onion, finely diced; 2 garlic cloves, minced; 1 ounce anchovy paste (4 teaspoons) or 4 anchovy fillets; 1 1/4 cup farro; 1/2 head Savoy cabbagetough stems discarded, leaves torn into large pieces; 1/2 bunch red Russian kale, stems discarded; 2 quarts chicken stock or low-sodium chicken broth; 1 cup water; 6 thyme sprigs; 1 small rosemary sprig; 1 ounce Parmigiano-Reggiano rind plus 3 tablespoons grated cheese; Salt and freshly ground pepper; 1/2 cup finely chopped flat-leaf parsley

Servings: persons

1 tablespoon extra-virgin olive oil
One 2-ounce piece pancetta, finely diced
1 medium onion, finely diced
2 garlic cloves, minced
1 ounce anchovy paste (4 teaspoons) or 4 anchovy fillets
1 1/4 cup farro
1/2 head Savoy cabbagetough stems discarded, leaves torn into large pieces
1/2 bunch red Russian kale, stems discarded
2 quarts chicken stock or low-sodium chicken broth
1 cup water
6 thyme sprigs
1 small rosemary sprig
1 ounce Parmigiano-Reggiano rind plus 3 tablespoons grated cheese
Salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley

1
Preheat the oven to 350.
2
In an enameled cast-iron casserole, heat the oil.
3
Add the pancetta and cook over moderate heat until the fat is rendered, 3 to 4 minutes.
4
Add the onion and garlic and cook until softened, 5 minutes.
5
Add the anchovy paste and cook for 30 seconds.
6
Add the farro and cook, stirring, for 3 minutes.
7
Add the cabbage and kale and cook, stirring, until just wilted.
8
Add the chicken stock, water, thyme and rosemary sprigs and cheese rind and bring to a simmer.
9
Cover the soup, transfer to the oven and cook for about 1 hour, until the farro and greens are tender.
10
Alternatively, simmer the soup over moderate heat for 1 hour.
11
Season the soup with salt and pepper.
12
Transfer the soup to bowls, garnish the soup with the parsley and grated cheese and serve.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, One 2-ounce piece pancetta, finely diced, 1 medium onion, finely diced, 2 garlic cloves, minced, and more.

Yes, Cabbage-and-Kale Soup with Farro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage-and-Kale Soup with Farro

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