Cabbage and Farro Soup

Name: Cabbage and Farro Soup
Cuisine: Japanese, Asian
Ingredients: 1/4 c. + good olive oil; 2/3 c. farro; 1 lb. shredded savoy or green cabbage – the core can be used, just make sure it’s finely chopped!; 1 onion, thinly sliced; kosher salt and freshly ground pepper to taste; 3 cloves of garlic, peeled and smashed (or sliced); 1 sprig fresh rosemary (or thyme, or both); 1 T. white wine vinegar; 4 c. + good bone broth – I used beef this time but any strong broth will work well; 1 T. freshly squeezed lemon juice

Instructions

Mine came out a little bit more like stew, but we decided we preferred it that way (very cozy!), and adding more broth as you wish is an easy adjustment. Borrowed from 'Six Seasons', by Joshua McFadden, this is another one of those super tasty meals, made with super simple ingredients - enjoy!

Updated at: Wed, 20 Mar 2024 05:42:41 GMT