Cabbage & Farro Soup

 https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/

We changed this up a tiny bit for our preferences (added ham, extra seasoning, bread croutons for crunch)

• 1 pound cabbage, savoy or green
• Olive oil
• 1 medium onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 3 garlic cloves, mined
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 white wine vinegar
• 1 cup uncooked farro
• 2 cups diced ham
• 6 cups chicken both
• Parmesan rind (optional, but makes the broth delicious)
• Juice from 1 lemon
• Shaved parmesan, to finish
• Toasted bread croutons

Cut out the cabbage core and finely chop it. Cut the leaves into fine shreds or about 1/8-inch ribbons. Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add the onion and cabbage core, some salt and pepper, and cook, stirring frequently, until the onion starts to soften but is not yet browned, about 5 to 7 minutes. Add the garlic and cook another 3 to 5 minutes, until the garlic softens too. Add the shredded cabbage leaves and herbs.  Reduce the heat to medium-low and cover the pot and let it steam a bit to soften the leaves, then toss the cabbage to stir it well with the other ingredients in the pot. Cook, covered, until the cabbage is very sweet and tender, about 30 min. Stir occasionally. 

Meanwhile, in a small skillet, heat a glug of olive oil over medium and add the uncooked farro and diced ham. Toast it, stirring, for a few minutes, until half a shade darker.

When the cabbage is ready, stir in the vinegar. Taste and season with more salt and pepper. Add toasted farro, ham, Parmesan rind (if using) and broth. Bring mixture to a lazy simmer and cook for 25 to 35 minutes, until farro is tender and all the flavors are married. The soup will be very thick, but if you’d prefer more liquid, add another 1/2 cup broth or water. Taste and adjust seasoning again. Stir in lemon juice. 

Ladle into bowls and finish each with a shower of parmesan and some toasted bread croutons.