"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-cheese rind to give the broth a rich flavor. "It's definitely the kind of dish that tastes even better the next day," she says.
More Vegetable Soups
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 cabbage—tough 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
How to Make It
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.
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.
One Serving 305 cal, 36 gm carb, 12 gm fat, 4.2 gm sat fat, 18 gm protein, 7 gm fiber.
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