Cabbage-and-Kale Soup with Farro

Cabbage-and-Kale Soup with Farro

from foodandwine.com
Soup
1743 kcal / serving

"I love a really flavorful pot of greens," says Melissa Perello. For this kale-and-cabbage soup, she uses just a little bit of pancetta and a Parmesan...

Ingredients

  • 1 tablespoonextra-virgin olive oil
  • 1 piecepancetta (finely diced)
  • 1 mediumonion (finely diced)
  • 2 clovesgarlic (minced)
  • 1 ounceanchovy paste or 4 anchovy fillets (4 teaspoons)
  • 1 ¼ cupfarro
  • 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 cupwater
  • 6 sprigsthyme
  • 1 sprigsmall rosemary
  • 1 ounceparmigiano-reggiano rind plus 3 tablespoons grated cheese
  • salt and freshly ground pepper
  • ½ cupfinely chopped flat-leaf parsley

Directions

  1. 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. 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.