Sometimes, you're just in the mood for a thick and hearty soup that is rich with flavor and packed with nutrition. This farro, cabbage, and lentil soup may be just the ticket, especially on chilly fall or winter days. This recipe serves four people, but it could easily be doubled or even tripled if you are trying to feed a crowd.
This soup uses a base of chicken broth and dry white wine and is loaded down with delicious veggies like green cabbage, yellow onion, and celery, plus baby greens like spinach or kale. Lentils andorganic farro bring the texture, and freshly crumbled bacon, as well as the resulting bacon fat, give this soup loads of flavor.
Spice it up even more with ingredients like rosemary, thyme, sage, garlic, and good old salt and pepper. You can even add red pepper flakes to give it some heat and top this soup with crumbled feta cheese, as well. Once its done, simply serve and enjoy.
