Kale_Farro_Soup_IMG_9967This is a very tasty and hearty soup. Full of yummy, healthful things, it’s the perfect food to be eating a couple of days before the indulgence of Thanksgiving.

The soup is not vegetarian. It contains pancetta, chicken broth and anchovy paste. However, I think if you used a good vegetable broth or Better Than Bouillon, in place of the chicken broth, you could skip the pancetta and anchovy and still have a delicious soup. I added a large can of chick peas for protein.

• Cabbage & Kale Soup with Farro & Chick Peas •
original recipe from Food & Wine
30 min prep, 1 1/2 hours total

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 Tuscan (dinosaur, lacinato) 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
1 large can chick peas, drained & rinsed
Salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley

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. Simmer the soup over moderate heat for 45 minutes, continue cooking until the farro and greens are tender, about another 15 minutes. You may need to add more water or broth at this point. Season the soup with salt and pepper. Transfer the soup to bowls, garnish the soup with the parsley and grated cheese and serve.