Savoy Cabbage and Farro Soup

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  • 3 tablespoons extra virgin olive oil
  • 1/4 pound ham or 4 slices lean bacon
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons Italian parsley, chopped
  • 2 teaspoons fresh rosemary, minced
  • 1 cup farro
  • 1/2 pound Savoy cabbage, chopped coarsely
  • 2 medium carrots, cut into quarter rounds
  • 1 teaspoon sea salt
  • 2 quarts chicken stock or water
  • Grated Parmigiano Reggiano cheese


  1. Heat the oil in a soup pot, add the bacon or ham, and sauté for about 5 minutes.
  2. Add the onion, garlic, parsley, and rosemary and cook until the onions are transparent.
  3. Add the faro, cabbage, and carrots. Stir and sauté another 5 minutes or so.
  4. Add the stock and bring to a simmer. Continue to cook uncovered at a simmer for about 40 minutes or until the farro is tender.
  5. Taste and adjust the seasonings. Serve with a garnish of the cheese and a sprinkle of parsley.
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