Farro and Cabbage Soup Recipe

Name: Farro and Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra virgin olive oil; 4 cloves garlic, crushed; 2 onions, quartered and thinly sliced; 2 bay leaves; 3 fresh rosemary sprigs, or 1 teaspoon crumbled dried rosemary; 1 1/4 pounds cabbage, cored and shredded; 4 plum tomatoes, peeled, seeded, and chopped; 10 cups water; 1 tablespoon coarse sea salt; 1 cup farro berries (soaked in water to cover for 1 hour and drained) or coarsely ground farro; plenty of freshly ground black pepper; 1/4 pound semisoft pecorino cheese, shaved into paper-thin slices

Servings: persons

6 tablespoons extra virgin olive oil
4 cloves garlic, crushed
2 onions, quartered and thinly sliced
2 bay leaves
3 fresh rosemary sprigs, or 1 teaspoon crumbled dried rosemary
1 1/4 pounds cabbage, cored and shredded
4 plum tomatoes, peeled, seeded, and chopped
10 cups water
1 tablespoon coarse sea salt
1 cup farro berries (soaked in water to cover for 1 hour and drained) or coarsely ground farro
plenty of freshly ground black pepper
1/4 pound semisoft pecorino cheese, shaved into paper-thin slices

1
In a Dutch oven, heat the olive oil over low heat.
2
Add the garlic, onions, bay leaves, and rosemary and saute until the onions are translucent, about 6 minutes.
3
Stir in the cabbage.
4
Saute until it softens, about 10 minutes.
5
Stir in the tomatoes and saute for an additional minute.
6
Add the water and salt.
7
Bring to a boil, then reduce the heat and simmer gently until all the flavors marry and the soup is fragrant, about 30 minutes.
8
Stir in the soaked farro, if using, and cook the soup until the grains are tender but still somewhat chewy, about 15 minutes.
9
If using ground farro, stir it into the soup during the last 10 minutes of cooking.
10
Remove the bay leaves and rosemary, taste for salt, and add pepper.
11
Ladle the soup into individual serving bowls.
12
Cover the surface of each with a layer of pecorino shavings.
13
Serve immediately.

454

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 12 ingredients. The key ingredients include: 6 tablespoons extra virgin olive oil, 4 cloves garlic, crushed, 2 onions, quartered and thinly sliced, 2 bay leaves, and more.

Yes, Farro and Cabbage Soup 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.

Farro and Cabbage Soup

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