Rustic Cabbage Soup with Farro

Ingredients

• 1 lb cabbage
• 0.25 cups extra-virgin olive oil
• 1 piece onion
• kosher salt
• freshly ground black pepper
• 3 piece garlic cloves
• 1 sprig rosemary or thyme
• 1 tbsp red wine vinegar or white wine vinegar
• 0.75 cups farro
• 4 cups vegetable, meat, or poultry broth
• 1 tbsp fresh lemon juice
• 1 cups freshly grated Parmigiano-Reggiano cheese

Instructions

1. 1

   Cut out the cabbage core and finely chop it. Slice the remaining leaves into thin shreds.

2. 2

   Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add the onion and chopped cabbage core, along with a pinch of salt and some pepper. Cook until the onion begins to soften, about 10 minutes.

3. 3

   Stir in the garlic and cook for 5 minutes more.

4. 4

   Add the shredded cabbage leaves and rosemary. Cover the pot and let the cabbage steam for a few minutes, then toss to help it wilt. Continue cooking, covered, until the cabbage is very tender, at least 30 minutes.

5. 5

   Stir in the vinegar. Taste and adjust with more salt or pepper as needed.

6. 6

   In a separate saucepan, heat a splash of olive oil over medium heat. Add the farro and toast until fragrant, 5–8 minutes.

7. 7

   Transfer the toasted farro to the cabbage pot and pour in 4 cups of broth. Simmer until the farro is tender, 25–35 minutes.

8. 8

   Stir in the lemon juice. Taste and adjust with more salt, pepper, or lemon juice.

9. 9

   Ladle into bowls and top with grated Parmigiano‑Reggiano.