Cabbage farro soup isn’t exactly the sexiest sounding dinner, I’ll give you that. But I’d be hard pressed to find something more comforting and satisfying in the depths of January. After months of decadent eating and celebrations, I crave the simple meals made with just a few high quality ingredients.
Slowly simmered, simple cabbage soup with a hunk of chewy bread is exactly what I need. Though this cabbage farro soup only has a few ingredients, don’t mistake it for a bland meal. The rich stock, sweet tender cabbage and chewy farro are pulled together with a heavy shower of Parmigiano Reggiano and peppery drizzles of olive oil. This simple cabbage soup is one of many delicious recipes by Joshua McFadden's new book, Six Seasons: A New Way with Vegetables.
It’s an incredibly flavorful and satisfying cabbage soup. The splash of red wine vinegar keeps this soup fresh, and the shower of parmesan gives it a rich depth of flavor.
If you want to make this a more well rounded meal, throw in a soft poached egg for protein— the runny yolk will enrich the broth and fill out your dinner. So will a thick slice of seedy bread, some crackers and a glass of Alsatian pinot gris. Enjoy!
how to make this simple cabbage soup:
- Deeply toast the farro.
- Sauté the onion and cabbage core until very soft.
- Add the sliced cabbage and slowly cook until sweet and tender.
- Add the toasted farro, a splash of red wine vinegar, fresh thyme and chicken stock.
- Simmer until farro is tender, but still chewy.
- Serve with fresh parmesan and a drizzle of your favorite olive oil.
what type of cabbage is best for soup?
Green cabbage is the best cabbage to use in this simple cabbage soup. It's easy to find and lasts a very long time in your refrigerator! The true key to this soup is in the technique: slowly cooking the cabbage with sweet onions and a heavy pour of olive oil creates a rich flavor and tender texture. You can also use Savoy cabbage, which is a bit more tender and will be just as sweet as it cooks down.
related recipes
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swiss chard soup with farro and potatoes
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Printcabbage soup with farro and onion
Rich stock, sweet tender cabbage and chewy farro are pulled together with a heavy shower of Parmigiano Reggiano and peppery drizzles of olive oil.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- ¼ cup plus 1 tbsp extra virgin olive oil, divided
- ⅔ cup farro
- 1 small head of cabbage
- 1 medium onion, thinly sliced
- kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 sprig fresh thyme
- 1 tbsp red wine vinegar
- 5 cups low-sodium chicken broth, plus more if needed
- 1 cup freshly grated Parmigiano Reggiano
Instructions
- Cut out the cabbage core and finely chop it. Slice the rest of the cabbage into ⅛-inch ribbons. Set aside.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add farro and cook, stirring frequently, until toasty and fragrant, about 5 minutes. Transfer to a bowl and set aside.
- Add remaining ¼ cup olive oil to the large pot. Add the onion and cabbage core and season with salt and freshly ground black pepper. Cook, stirring frequently, until the onion starts to soften and turn translucent, about 10 minutes. Add the garlic and cook until soft and fragrant, about 3 minutes.
- Add the shredded cabbage and thyme. Cover the pot and let steam for a few minutes, then toss the cabbage to help it wilt. Cook over medium low heat, covered, until the cabbage is very tender and sweet, about 30 minutes.
- When the cabbage is ready, stir in the vinegar. Taste and adjust with more salt and pepper.
- Add farro and chicken stock and bring to a gentle simmer. Cook for about 30 minutes, or until the farro is tender.
- Add more chicken, if desired, to bring soup to desired consistency. Taste and add more salt or pepper, if needed. To serve, top with fresh parmesan and a drizzle of olive oil.
Notes
serves 4 | recipe adapted from Six Seasons: A New Way with Vegetables by Joshua McFadden
Nutrition
- Serving Size: 1
- Calories: 257
- Sugar: 3.4g
- Sodium: 835mg
- Fat: 13g
- Saturated Fat: 4.9g
- Unsaturated Fat: 6.3g
- Trans Fat: 0.2g
- Carbohydrates: 23g
- Fiber: 2.6g
- Protein: 16g
- Cholesterol: 22mg
Amy says
This sounds perfect for this 0 degree day in upstate NY! Thanks for the recipe 🙂
Indi Hampton says
absolutely!! stay warm!!
Susan says
Do you think cauliflower rice would work as a substitute for farro?
Indi Hampton says
yeah absolutely! you'd just need to be super careful to not overcook it, otherwise it'll be mushy and not great. if I were you, I'd probably cook the cauliflower rice separately (to the texture I like), then I'd just put it in the bottom of the bowl and top it with the soup. let me know how it goes if you try it!!
Lala says
Loved this! Made it with quinoa because I had it, but excited to try with farro. My mom made it too and loved. She doubled the stock, knowing she's a broth girl, and was very happy! Great cold weather recipe.
Indi Hampton says
ahh I'm so glad!! that's a great idea about doubling the stock-- I'm a broth girl too!
Sara says
I make this soup once a month now - My new favourite! Love the white wine vinegar taste. I always add a little extra.
Thanks!
Indi Hampton says
That's so great to hear! The vinegar is my favorite part too!
Franki Kohler says
Yum! Perfect winter-time meal. I love Joshua McFadden -- he never fails to hit the mark. This easy, fast, nutritious recipe is an instant favorite. I appreciated having the nutrition numbers here. Thanks!
Indi Hampton says
Of course! I love him too-- great recipes!
Sue H says
Loved this! Farro is my new favorite- such a rich addition! Definitely more broth! (Does the farro continue to swell when stored?) I found this recipe elsewhere and it included a bit of lemon juice as well as the vinegar- I enjoyed that additional flavor. Easy as soup should be a new phrase!!
Indi Hampton says
Haha great new phrase!! Yep, the original does include lemon juice. And yes, the farro soaks up a bunch of broth when stored-- I almost always add more when I reheat it.
Natalie DiPaolo says
Woah. Don't be fooled by this humble soup, folks — it is a showstopper. I tried this recipe tonight because I had a bunch of extra cabbage I needed to use up, but had no idea how wonderfully delicious and comforting this soup would be. The caramelization of the onions and cabbage is where the magic happens (be sure to stir the cabbage every now and then during that 30 minute cook time or else it will stick to the bottom of the pot) and that little hint of vinegar adds an unexpected layer that works so well with the chew of the farro and the richness of the parmesan and olive oil. I really love how much olive oil is used — that's a secret to most good soups but a lot of people are afraid to use the right amount. I added a parmesan rind to the soup as it was simmering which was fantastic. This soup reminds me of one a grandmother would make — hearty, comforting, and simple. Thank you for this great recipe! Can't wait to make it again.
Indi Hampton says
Love this! Thank you! But really, thank Joshua McFadden-- he has fantastic recipes!
Suzanne Wakefield says
Has anyone tried freezing any leftover soup?
Indi Hampton says
I've never tried it, but I'm sure it would be fine!