:max_bytes(150000):strip_icc()/HD-201012-r-cabbage-kale-soup-898efb6ebd7b490c889f73fa6477f18d.jpg)
Cabbage-and-Kale Soup with Farro
Ingredients
- 1 tbspextra-virgin olive oil
- 1 piecepancetta
finely diced
- 1 mediumonion
finely diced
- 2 clovesgarlic
minced
- 1 ozanchovy paste or 4 anchovy fillets
4 teaspoons
- 1 ¼ cfarro
- ½ headsavoy cabbage—tough stems discarded
leaved torn into large pieces
- ½ bunchred russian kale
stems discarded
- 2 quartschicken stock or low-sodium chicken broth
- 1 cwater
- 6 sprigsthyme
- 1 sprigsmall rosemary
- 1 ozparmigiano-reggiano rind plus 3 tablespoons grated cheese
- salt and freshly ground pepper
- ½ cfinely chopped flat-leaf parsley
Directions
- 1
Preheat the oven to 350°. In an enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderate heat until the fat is rendered, 3 to 4 minutes. Add the onion and garlic and cook until softened, 5 minutes. Add the anchovy paste and cook for 30 seconds. Add the farro and cook, stirring, for 3 minutes. Add the cabbage and kale and cook, stirring, until just wilted.
- 2
Add the chicken stock, water, thyme and rosemary sprigs and cheese rind and bring to a simmer. Cover the soup, transfer to the oven and cook for about 1 hour, until the farro and greens are tender. Alternatively, simmer the soup over moderate heat for 1 hour. Season the soup with salt and pepper. Transfer the soup to bowls, garnish the soup with the parsley and grated cheese and serve.
Cabbage-and-Kale Soup with Farro
Similar Recipes
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2008__02__kale-roasted-vegetable-soup-horiz-a-2000-f6d1884947d74f4696062668817ff8d5.jpg)
:max_bytes(150000):strip_icc()/4584426-d4e89ca372704e0fa93b3794a600ad1a.jpg)
:max_bytes(150000):strip_icc()/marry-me-chickpea-soup-with-kale-beauty-671_preview_maxWidth_4000_maxHeight_4000_ppi_300_quality_100-929cc3d2cd8c4d1d9324a048486287a0.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a soup that's both comforting and packed with robust flavor? This Cabbage-and-Kale Soup with Farro is a hearty bowl of goodness, turning simple greens into a truly satisfying meal that warms you from the inside out.
What sets this soup apart is the intelligent layering of savory elements. A foundation of finely diced pancetta, aromatic onion, and garlic creates a rich base, while a secret weapon—anchovy paste or fillets—melds seamlessly into the broth, adding umami depth without tasting 'fishy.' The addition of a Parmigiano-Reggiano rind slowly infuses the chicken stock with an incredible savory complexity, elevating the entire dish.
Prepare for a truly nourishing and deeply flavorful experience. Each spoonful delivers the tender texture of savoy cabbage and red Russian kale, complemented by the satisfying chewiness of farro. The broth is rich and savory, brightened by fresh herbs like thyme and rosemary, creating a wholesome and incredibly satisfying soup that feels both rustic and refined. With a generous amount of greens and farro, this soup is substantial enough to be a meal in itself, leaving you feeling warmly content. The final touch of fresh parsley and grated Parmesan adds a vibrant lift to every bowl.
- For a vegetarian version, omit the pancetta and use vegetable stock instead of chicken stock.
- If you don't have anchovy paste, anchovy fillets are a perfect substitute, easily dissolving into the hot oil.
- Feel free to experiment with other sturdy greens like collard greens or Swiss chard if red Russian kale isn't available, keeping in mind their cooking times might vary slightly.
This Cabbage-and-Kale Soup with Farro is ideal for a cozy dinner on a cool evening, perfect as a comforting main course. Serve it with crusty bread for soaking up every last drop of the savory broth.