Serves: Serves 6
- 3 tablespoons extra virgin olive oil
- ¼ pound pancetta, chopped
- 1 small yellow onion, minced
- 4 cloves garlic, minced
- 2 tablespoons minced fresh Italian parsley, plus more for garnish
- 2 teaspoons minced fresh rosemary
- 1 cup farro
- ½ pound Savoy cabbage, cored and coarsely chopped
- 1 large or 2 small carrots, peeled and coarsely chopped
- 2 quarts chicken broth (if canned, use equal parts broth and water)
- Kosher or sea salt and freshly ground black pepper
- Freshly grated pecorino or Parmigiano Reggiano cheese
Procedures:This rustic soup tastes like it originated in an Italian farm kitchen. It would make a satisfying Sunday supper in cold weather, served with crusty bread and a hearty red wine. Look for farro—an ancient variety of whole wheat—in well-stocked supermarkets, Italian markets, and specialty-food stores.
- Heat the olive oil and pancetta in a large pot over moderately low heat. Cook, stirring occasionally, for about 5 minutes to render some of the fat from the pancetta, but do not let the pancetta crisp. Add the onion, garlic, parsley, and rosemary and cook, stirring often, until the onion softens and just begins to color, 5 to 10 minutes.
- Add the farro, cabbage, carrot, and broth and season with salt and pepper. Bring to a simmer, then adjust the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the farro is tender, about 40 minutes. Cover and set aside for 10 minutes.
- Taste and adjust the seasoning. Divide the soup among warmed bowls. Garnish each portion with some grated cheese and a sprinkle of parsley. Serve immediately.