Do you know those dishes that immediately give us a sense of well-being? Well, this farro soup with cabbage and potatoes is just one of those dishes. Even my kids, who usually turn up their noses at any kind of broth preparation, ate it. But this is really good and easy to make. Moreover, since farro doesn’t overcook, this soup has the great advantage of being made in advance and reheated at the last moment. What could be better than coming home after work and having dinner ready? In short, listen to me and try it.
Other recipes of this type that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Farro Soup
- 1 cup farro
- 5 1/4 oz savoy cabbage (weight without waste)
- 2 1/8 oz yellow onion (weight without waste)
- 8 3/4 oz potatoes (weight without waste)
- 6 cups broth (vegetable or meat)
- 1 leaf bay leaf
- extra virgin olive oil
- salt
- black pepper
Tools
- Potato Peeler
- 1 Saucepan with lid
- Mezzaluna
Preparation of the Farro Soup
Peel the onion and chop it finely. I used a manual cord chopper which I find really convenient. If you want to buy it, you can find it by clicking HERE.
Remove the hard central rib from the cabbage leaves, wash them thoroughly under running water and chop them: I first cut them with a knife and then with the mezzaluna.
Peel the potatoes, wash them, and cut them into very small cubes.
In a large saucepan, heat a few tablespoons of oil and soften the onion.
Then add the farro and let it soak for a few moments in the sauté before pouring 4 cups of boiling broth into the saucepan.
Put the lid on and cook for 10 minutes, stirring occasionally.
At this point, add the bay leaf, chopped cabbage, and diced potatoes.
Stir and add the remaining boiling broth (2 cups).
Put the lid back on and cook over medium-low heat for another 8/10 minutes.
When cooking is complete, adjust the salt and pepper.
Divide the farro, cabbage, and potato soup into individual plates, season with a drizzle of raw oil, and serve immediately, very hot. If desired, you can sprinkle it with grated cheese. Enjoy! Paola
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Note
I found this recipe in an old issue of the magazine “La Cucina Italiana” and I have proposed it here with my modifications.
