Mostly followed the recipe with a chopped jalapeño, brown rice instead of farro, and doubled herbs, anchovies, garlic, and pancetta.
It just sounded too good not to try. Glad I did, followed directions except for using worstechire instead of anchovy paste. My house smells so good, the soup was so satisfying. I have full grain farro so the soup took over 90 minutes to cook but I did expect that. I’d make this again but be open for subs for types of kale and cabbage and even use bacon over pancetta. The Parmesan rind I would not skip! That’s part of the delectable aroma. Season liberally near the end. I used oven for 60 minutes and then simmer on stove top for remainder.