"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

Melissa Perello
December 2010

Gallery

© Lucy Schaeffer

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The soup can be refrigerated for up to 2 days. Reheat gently.

Notes

One Serving 305 cal, 36 gm carb, 12 gm fat, 4.2 gm sat fat, 18 gm protein, 7 gm fiber.

Suggested Pairing

Choose a dry, aromatic white from France's Alsace region.