Recipe Courtesy of Capay Valley Farm Shop
- 3 tablespoons extra virgin olive oil
- 1/4 pound pancetta or bacon (optional)
- 1 small yellow or white onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh sage, minced OR 1 teaspoon dried sage
- 1 cup farro or barley
- 1/2 lb. cabbage, cored and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1 quart chicken or vegetable broth
- 1 quart water
- Salt and pepper, to taste
- Pecorino or Parmesan cheese (optional)
- Heat the olive oil and the pancetta or bacon in a large pot over moderately low heat.
- Cook, stirring occasionally, for about 5 minutes to render some of the fat from the pancetta, but don’t let it crisp up.
- Add the onion, garlic and sage and cook, stirring often, until the onion softens and just begins to color, 5-10 minutes.
- Add the farro, cabbage, carrots, and broth and season with the salt and pepper.
- Bring to a simmer, then adjust the heat to maintain a gentle simmer.
- Cook uncovered, stirring occasionally, until the farro is tender, about 40 minutes.
- Cover and set aside for 10 minutes.
- Taste and adjust the seasoning. Sprinkle with the cheese just before eating.
This recipe is from the Eating Local cookbook by Janet Fletcher. It’s a great cold weather soup – serve with crusty bread a good red wine!