Comforting Cabbage, Onion, and Farro Soup

This soup has a definite grandma vibe—warm, comforting, nourishing, and maybe just the tiniest bit old-fashioned, which is what you want on a cold or drizzly day

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Step 1

Cut out the cabbage core and ?inely cho? it. Cut the leaves into ?ine shreds, either by slicing through the chun? o? cabbage or by se?arating the leaves, rolling them into a cylinder, and slicing crosswise into ⅛-inch ribbons (called chi??onade).

Step 2

Heat ¼ cu? olive oil in a large ?ot or Dutch oven over medium heat. Add the onion and cabbage core, a ?inch o? salt, and a ?ew twists o? ?e??er. Coo?, stirring ?requently, until the onion starts to so?ten and become ?ragrant—but not at all browned—about 10 minutes. Add the garlic and coo? ?or another 5 minutes until the garlic is so?t too.

Step 3

Add the shredded cabbage leaves and rosemary. Cover the ?ot and let steam ?or a bit to so?ten the leaves, then toss the cabbage to hel? it wilt and so?ten more. Coo?, covered, until the cabbage is very tender and sweet, at least 30 minutes.

Step 4

When the cabbage is ready, stir in the vinegar. ?aste and ad?ust with more salt or ?e??er.

Step 5

Meanwhile, in another sauce?an, heat a glug o? olive oil over medium heat.

Step 6

Add the ?arro and coo?, stirring constantly, until the ?arro is lightly toasted and ?ragrant, 5 to ? minutes.

Step 7

Scra?e the ?arro into the cabbage ?ot (or ?ut the cabbage into the ?arro ?ot— whichever is bigger) and add ? cu?s broth. Ad?ust the heat to a la?y simmer and simmer until the ?arro is tender and all the ?lavors are married, 25 to 35 minutes.

Step 8

Stir in the lemon ?uice. ?he sou? should be very thic?, but i? it seems li?e it needs more liquid, add another ½ cu? water or broth. ?aste and ad?ust with more salt, ?e??er, or lemon ?uice. Serve the sou? in shallow bowls, with a shower o? Parmigiano and a dri??le o? olive oil on to?, with more cheese ?assed at the table.