3 cabbage and farro soup – Zuppa ai 3 cavoli e farro
Prep time: 15 min
Cook time: 45 min
Total time: 1 hour
$5-6 total*
2 people
Ingredients
- 1 small onion
- 2 carrots (about 100 g/3.5 oz)
- 2 medium potatoes (about 200 g/7 oz)
- 1/2 head green cabbage
- 4-5 leaves collard greens (about 100 g/3.5 oz)
- 100 g (3.5 oz) black kale
- 1 liter (4 cups) vegetable broth
- 80 g farro (1/4 cup)
- 1/2 teaspoon salt, more to taste
- 2 tbsp extra virgin olive oil
Preparation
Peel, wash, and chop the onion, carrots, and potatoes.
In a heavy pot or dutch oven, add the oil and the chopped onion, carrots, and potatoes. Cook at low-medium heat until vegetables are soft, after about 5 minutes.
In the meanwhile, remove the stems from the green collards and black kale: Wash and chop.
Wash and chop the cabbage.
Add the green collards and green cabbage to the pot and brown for 3-4 minutes, stirring with a wooden spoon. Add the salt and stir.
Add in the broth, and simmer for 20 minutes at medium heat.
Add the farro and the black kale. Simmer for 25 minutes, stirring often.
Season to taste with salt and pepper.
Tips & notes
- For a denser soup, blend part of the soup with an immersion blender directly in the pot before adding the farro.
- To store, let the soup cool entirely and put it in an airtight container. It will last for 3-5 days in the fridge.
- Omit the farro for a gluten-free version.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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