Cabbage, Bean & Farro Soup Tarifi

Malzemeler

• 2 Tablespoons Olive Oil, 1 Medium Onion, Peeled & Diced, 2 Carrots, Trimmed & Diced, 2 Celery Stalks, Trimmed & Diced, 1/3 Cup Diced Pancetta, 3 Garlic Cloves, Minced, 6 Cups Chicken or Vegetable Stock (Plus Additional Water As Needed), 1 (14 Ounce) Can Pomodorini (See Notes Above), 2 Sprigs of Fresh Thyme, 1/3 Cup Chopped Fresh Parsley Leaves, 1/2 Teaspoon Red Chili Flakes (Optional), Salt & Pepper to Taste, 1 1/3 Cups Dried Farro, 1/3 Head of Savoy Cabbage, Sliced Thin & Chopped, About 4 Cups, 2 (14 Ounce) Cans Borlotti Beans, Drained & Rinsed. To Serve: Garnish of Choice (See Notes Above)

Hazırlanışı

1. In a large stock pot, heat the oil over medium heat until warm, then add the onion, celery, carrot, and pancetta and cook, stirring often, until the vegetables have softened and the pancetta is no longer pink, about 6 to 7 minutes. Add the garlic, and cook another minute or two. Add the stock, canned tomatoes, thyme, parsley, chili flakes, salt and pepper, and bring to a boil. Reduce the heat to a simmer, and then add the farro and cabbage, and cook until the farro is just tender to the bite, about 20 minutes. Add the canned beans and a cup or more of water if the soup seems too thick. Cook an additional 5 to 6 minutes, then taste and adjust the salt and pepper as needed. Remove the fresh thyme sprigs, and then serve very warm in individual bowls with your garnish of choice.

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