Cabbage-and-Kale Soup with Farro

Name: Cabbage-and-Kale Soup with Farro
Prep time: 1 h 30 min
Yield: 6
Ingredients: 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

Cabbage-and-Kale Soup with Farro was pinched from <a href="http://www.foodandwine.com/recipes/cabbage-and-kale-soup-with-farro" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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1 tablespoon extra-virgin olive oil

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One 2-ounce piece pancetta, finely diced

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1 medium onion, finely diced

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2 garlic cloves, minced

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1 ounce anchovy paste (4 teaspoons) or 4 anchovy fillets

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1 1/4 cup farro

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1/2 head Savoy cabbage—tough stems discarded, leaves torn into large pieces

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1/2 bunch red Russian kale, stems discarded

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2 quarts chicken stock or low-sodium chicken broth

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1 cup water

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6 thyme sprigs

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1 small rosemary sprig

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1 ounce Parmigiano-Reggiano rind plus 3 tablespoons grated cheese

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Salt and freshly ground pepper

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1/2 cup finely chopped flat-leaf parsley

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