Cabbage and Kale Soup with Farro - Recipe
A hearty winter soup packed with super nutritious vegetables such as kale and delicious, hearty farro, an ancient, chewy whole grain that makes this soup a winner!
1 Tbsp. olive oil
1 medium onion, diced
1 Tbsp. garlic, minced
2 pieces nitrate-free turkey bacon
1 Tbsp. anchovy paste
1 1/4 cups farro, uncooked
1/2 head Savoy cabbage, tough stems discarded, leaves torn into large pieces
1/2 bunch red Russian kale, stems discarded
2 qts. reduced sodium organic chicken broth
1 cup water
6 thyme sprigs
1 rosemary sprig
¼ cup Parmesan cheese, grated
1/2 cup Italian parsley, finely chopped
- Preheat oven to 350 degrees F. In a large soup pot, heat oil.
- Add onion and garlic, cook until softened, 5 minutes.
- Meanwhile, microwave turkey bacon for 3-4 minutes between paper towels. Crumble and add to pot.
- Add anchovy paste and farro; cook for 3-5 minutes.
- Add cabbage and kale; cook until just wilted.
- Add broth, water, thyme and rosemary; bring to a simmer.
- Cover soup, transfer to oven and cook for about 1 hour.
- Season with salt and pepper. Transfer to soup bowls and garnish with Parmesan and chopped parsley
Calories per serving: 175
Calorie equivalent: 1 carbohydrate, 1 vegetable, 1 fat
|Recipe created by Paulette Lambert, R.D., C.D.E. (pictured). Lambert is director of nutrition for California Health & Longevity Institute, located within Four Seasons Hotel Westlake Village. With more than 25 years of experience in private practice after an extensive clinical education, Lambert has wide-ranging experience in clinical nutrition and the development of individualized dietary plans.