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Home » soup » cabbage soup with farro and onion

December 5, 2020

cabbage soup with farro and onion

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Cabbage farro soup isn’t exactly the sexiest sounding dinner, I’ll give you that. But I’d be hard pressed to find something more comforting and satisfying in the depths of January. After months of decadent eating and celebrations, I crave the simple meals made with just a few high quality ingredients.

simple cabbage farro soup

Slowly simmered, simple cabbage soup with a hunk of chewy bread is exactly what I need. Though this cabbage farro soup only has a few ingredients, don’t mistake it for a bland meal. The rich stock, sweet tender cabbage and chewy farro are pulled together with a heavy shower of Parmigiano Reggiano and peppery drizzles of olive oil. This simple cabbage soup is one of many delicious recipes by Joshua McFadden's new book, Six Seasons: A New Way with Vegetables.

It’s an incredibly flavorful and satisfying cabbage soup. The splash of red wine vinegar keeps this soup fresh, and the shower of parmesan gives it a rich depth of flavor.

If you want to make this a more well rounded meal, throw in a soft poached egg for protein— the runny yolk will enrich the broth and fill out your dinner. So will a thick slice of seedy bread, some crackers and a glass of Alsatian pinot gris. Enjoy!

cabbage farro soup recipe

how to make this simple cabbage soup:

  1. Deeply toast the farro.
  2. Sauté the onion and cabbage core until very soft.
  3. Add the sliced cabbage and slowly cook until sweet and tender.
  4. Add the toasted farro, a splash of red wine vinegar, fresh thyme and chicken stock.
  5. Simmer until farro is tender, but still chewy.
  6. Serve with fresh parmesan and a drizzle of your favorite olive oil.
green cabbage, farro, onion, thyme, parmesan cheese

what type of cabbage is best for soup?

Green cabbage is the best cabbage to use in this simple cabbage soup. It's easy to find and lasts a very long time in your refrigerator! The true key to this soup is in the technique: slowly cooking the cabbage with sweet onions and a heavy pour of olive oil creates a rich flavor and tender texture. You can also use Savoy cabbage, which is a bit more tender and will be just as sweet as it cooks down.

simple cabbage soup recipe

related recipes

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swiss chard soup with farro and potatoes

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Print

cabbage soup with farro and onion

cabbage farro soup
Print Recipe

★★★★★

5 from 3 reviews

Rich stock, sweet tender cabbage and chewy farro are pulled together with a heavy shower of Parmigiano Reggiano and peppery drizzles of olive oil.

  • Author: Joshua McFadden
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • ¼ cup plus 1 tbsp extra virgin olive oil, divided
  • ⅔ cup farro
  • 1 small head of cabbage
  • 1 medium onion, thinly sliced
  • kosher salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 sprig fresh thyme
  • 1 tbsp red wine vinegar
  • 5 cups low-sodium chicken broth, plus more if needed
  • 1 cup freshly grated Parmigiano Reggiano

Instructions

  1. Cut out the cabbage core and finely chop it. Slice the rest of the cabbage into ⅛-inch ribbons. Set aside.
  2. Heat a tablespoon of olive oil in a large pot over medium heat. Add farro and cook, stirring frequently, until toasty and fragrant, about 5 minutes. Transfer to a bowl and set aside.
  3. Add remaining ¼ cup olive oil to the large pot. Add the onion and cabbage core and season with salt and freshly ground black pepper. Cook, stirring frequently, until the onion starts to soften and turn translucent, about 10 minutes. Add the garlic and cook until soft and fragrant, about 3 minutes. 
  4. Add the shredded cabbage and thyme. Cover the pot and let steam for a few minutes, then toss the cabbage to help it wilt. Cook over medium low heat, covered, until the cabbage is very tender and sweet, about 30 minutes.
  5. When the cabbage is ready, stir in the vinegar. Taste and adjust with more salt and pepper.
  6. Add farro and chicken stock and bring to a gentle simmer. Cook for about 30 minutes, or until the farro is tender.
  7. Add more chicken, if desired, to bring soup to desired consistency. Taste and add more salt or pepper, if needed. To serve, top with fresh parmesan and a drizzle of olive oil.

Notes

serves 4 | recipe adapted from Six Seasons: A New Way with Vegetables by Joshua McFadden

Nutrition

  • Serving Size: 1
  • Calories: 257
  • Sugar: 3.4g
  • Sodium: 835mg
  • Fat: 13g
  • Saturated Fat: 4.9g
  • Unsaturated Fat: 6.3g
  • Trans Fat: 0.2g
  • Carbohydrates: 23g
  • Fiber: 2.6g
  • Protein: 16g
  • Cholesterol: 22mg

Keywords: farro soup, cabbage soup

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Comments

  1. Amy says

    January 21, 2019 at 1:38 pm

    This sounds perfect for this 0 degree day in upstate NY! Thanks for the recipe 🙂

    Reply
    • Indi Hampton says

      January 28, 2019 at 11:19 pm

      absolutely!! stay warm!!

      Reply
  2. Susan says

    January 09, 2020 at 1:23 am

    Do you think cauliflower rice would work as a substitute for farro?

    Reply
    • Indi Hampton says

      January 09, 2020 at 1:34 am

      yeah absolutely! you'd just need to be super careful to not overcook it, otherwise it'll be mushy and not great. if I were you, I'd probably cook the cauliflower rice separately (to the texture I like), then I'd just put it in the bottom of the bowl and top it with the soup. let me know how it goes if you try it!!

      Reply
  3. Lala says

    January 21, 2020 at 4:15 pm

    Loved this! Made it with quinoa because I had it, but excited to try with farro. My mom made it too and loved. She doubled the stock, knowing she's a broth girl, and was very happy! Great cold weather recipe.

    Reply
    • Indi Hampton says

      January 21, 2020 at 4:24 pm

      ahh I'm so glad!! that's a great idea about doubling the stock-- I'm a broth girl too!

      Reply
  4. Sara says

    September 02, 2020 at 12:10 am

    I make this soup once a month now - My new favourite! Love the white wine vinegar taste. I always add a little extra.
    Thanks!

    Reply
    • Indi Hampton says

      September 02, 2020 at 12:14 pm

      That's so great to hear! The vinegar is my favorite part too!

      Reply
  5. Franki Kohler says

    November 10, 2020 at 9:51 pm

    Yum! Perfect winter-time meal. I love Joshua McFadden -- he never fails to hit the mark. This easy, fast, nutritious recipe is an instant favorite. I appreciated having the nutrition numbers here. Thanks!

    ★★★★★

    Reply
    • Indi Hampton says

      November 11, 2020 at 9:32 pm

      Of course! I love him too-- great recipes!

      Reply
  6. Sue H says

    February 10, 2021 at 1:15 pm

    Loved this! Farro is my new favorite- such a rich addition! Definitely more broth! (Does the farro continue to swell when stored?) I found this recipe elsewhere and it included a bit of lemon juice as well as the vinegar- I enjoyed that additional flavor. Easy as soup should be a new phrase!!

    ★★★★★

    Reply
    • Indi Hampton says

      February 10, 2021 at 3:05 pm

      Haha great new phrase!! Yep, the original does include lemon juice. And yes, the farro soaks up a bunch of broth when stored-- I almost always add more when I reheat it.

      Reply
  7. Natalie DiPaolo says

    February 24, 2021 at 2:31 am

    Woah. Don't be fooled by this humble soup, folks — it is a showstopper. I tried this recipe tonight because I had a bunch of extra cabbage I needed to use up, but had no idea how wonderfully delicious and comforting this soup would be. The caramelization of the onions and cabbage is where the magic happens (be sure to stir the cabbage every now and then during that 30 minute cook time or else it will stick to the bottom of the pot) and that little hint of vinegar adds an unexpected layer that works so well with the chew of the farro and the richness of the parmesan and olive oil. I really love how much olive oil is used — that's a secret to most good soups but a lot of people are afraid to use the right amount. I added a parmesan rind to the soup as it was simmering which was fantastic. This soup reminds me of one a grandmother would make — hearty, comforting, and simple. Thank you for this great recipe! Can't wait to make it again.

    ★★★★★

    Reply
    • Indi Hampton says

      February 24, 2021 at 9:43 pm

      Love this! Thank you! But really, thank Joshua McFadden-- he has fantastic recipes!

      Reply
  8. Suzanne Wakefield says

    March 22, 2021 at 2:56 pm

    Has anyone tried freezing any leftover soup?

    Reply
    • Indi Hampton says

      March 22, 2021 at 4:22 pm

      I've never tried it, but I'm sure it would be fine!

      Reply

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