Cabbage and Farro Soup
Cozy Up with Cabbage and Faro Soup: A Mediterranean Delight
As the weather cools, there’s nothing quite like a hearty, nourishing soup to warm you from the inside out. Today, we’re sharing a recipe for Cabbage and Faro Soup – a vibrant and flavorful dish inspired by Italian and Mediterranean cuisine. This isn’t your average cabbage soup; the addition of faro adds a delightful chewy texture and a boost of wholesome goodness.
This soup is incredibly versatile. It’s perfect for a quick weeknight dinner, a comforting lunch, or even meal prepping for the week ahead. Plus, it’s packed with nutrients and fiber, making it a healthy and satisfying choice.
What makes this Cabbage and Faro Soup special?
- Hearty and Filling: The faro provides a substantial base, making this soup a complete meal.
- Flavorful & Aromatic: The combination of cabbage, garlic, and herbs creates a delicious and comforting flavor profile.
- Easy to Customize: Feel free to add other vegetables like carrots, celery, or kale to boost the nutritional value and flavor.
- Mediterranean Inspired: The use of olive oil and simple seasonings brings a taste of the Mediterranean to your table.
Tips for the Best Cabbage and Faro Soup:
- Faro Selection: While pearled faro is most common, you can use semi-pearled or whole faro. Adjust cooking time accordingly – whole faro will take longer to cook.
- Cabbage Choice: Savoy cabbage offers a slightly sweeter flavor and more tender texture, but green cabbage works just as well.
- Herb Power: Rosemary and thyme are classic pairings for cabbage and faro, but feel free to experiment with other herbs like oregano or parsley.
- Broth Quality: Using a good quality broth will significantly enhance the flavor of the soup. Vegetable or chicken broth both work well.
Frequently Asked Questions:
Q: What is faro?
A: Faro is an ancient grain with a nutty flavor and chewy texture. It’s a great source of fiber, protein, and nutrients.
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Simply use vegetable broth instead of chicken broth. The recipe is naturally vegetarian, and easily vegan.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What can I serve with this soup?
A: Crusty bread for dipping is a classic pairing. You could also serve it with a side salad or a simple cheese and fruit platter.
We hope you enjoy this comforting and flavorful Cabbage and Faro Soup! It’s a perfect way to nourish your body and soul on a chilly day.
Cabbage and Farro Soup
Ingredients
- 1 pound cabbage savoy or green
- 1/4 cup olive oil
- 1 medium onion thinly sliced
- to taste salt
- to taste pepper
- 3 garlic cloves smashed and peeled
- 1 sprig rosemary or thyme
- 1 tablespoon red wine vinegar
- 2/3 cup uncooked farro
- 4 cups broth or water
- 1 tablespoon lemon juice optional
- to taste shaved parmesan optional
Instructions
- Shred or chop the cabbage.
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add cabbage and cook, stirring occasionally, until softened, about 10-15 minutes.
- Stir in red wine vinegar.
- Add farro and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until farro is tender.
- Season with salt and pepper to taste.
- Stir in lemon juice (optional).
- Serve immediately, topped with shaved parmesan (optional).
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