Cabbage-and-Kale Soup with Farro
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 6
- 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
- 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.
Choose a dry, aromatic white from France's Alsace region.