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Cabbage-And-Kale Soup with Farro
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 piece pancetta (finely diced)
  • 1 medium onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 ounce anchovy paste or 4 anchovy fillets (4 teaspoons)
  • 1 ¼ cup farro
  • ½ head Savoy cabbage-tough stems discarded (leaved torn into large pieces)
  • ½ bunch red Russian kale (stems discarded)
  • 2 quarts chicken stock or low-sodium chicken broth
  • 1 cup water
  • 6 sprigs thyme
  • 1 sprig small rosemary
  • 1 ounce Parmigiano-Reggiano rind plus 3 tablespoons grated cheese
  • Salt and freshly ground pepper
  • ½ cup finely chopped flat-leaf parsley
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