Savoy cabbage is such a beautiful ingredient. The perfectly round orbs of dimpled leaves look too beautiful to cut into. Fortunately it tastes good, and this soup is a perfect way to use a whole head or two.
We adapted this soup from a recipe in one of our favorite vegetable cookbooks from Deborah Madison. She also has a new cookbook coming out, which is available for preorder here. We can’t wait to get our hands on a copy!
Start this vegetarian white bean and farro soup early in the day by cooking a big pot of white beans (we use Rancho Gordo, get cooking instructions here). You’ll only need four cups of cooked beans for this recipe. Reserve the rest for another use like a delicious passata, a salad, or this other simple soup.
Tip: to shred the cabbage, cut it into quarters through the core. Cut off the piece of the core at the end of each quarter, then shave into very thin slices using a large chef’s knife.
Be sure to serve with a generous amount of freshly grated parmesan or Grana Padano!
- Put the farro in a small bowl and cover with hot water and soak for at least an hour.
- Add enough olive oil to a large dutch oven or stock pot to just cover the bottom, then place over medium heat. Add the diced onion, celery, and carrots to the pan and saute until they begin to soften.
- Add the shredded cabbage to the pan and cook, stirring frequently, until it softens and begins to cook down. Add the tomatoes and a pinch of salt.
- Set aside two cups of the cooked white beans. Puree the remaining white beans in the cooking liquid until smooth, and add to the pot along with the vegetable stock.
- Drain the farro and add to the pot, then cover and simmer until the vegetables are all very tender and the farro is cooked.
- To finish, add the reserved white beans and simmer until they are heated through. Season to taste with salt and pepper. Serve with freshly grated parmesan or Grana Padano.