Ingredients

• 1 slice Bacon or 1 Tbsp Olive Oil
• ½ medium Yellow Onion chopped
• 1 Celery Stalk diced
• 3 Garlic Cloves minced
• 1 tsp minced fresh Rosemary or 1/2 tsp dried
• ½ tsp dried Sage
• ¼ tsp dried Thyme
• ⅛ tsp Red Pepper Flakes
• ½ small Green Cabbage cored and thinly sliced
• Salt and Pepper to taste
• ½ cup Dry White Wine
• ½ cup Organic Farro
• ½ cup Lentils
• 3 ½ cups Chicken Broth or Vegetable Broth
• 2 cups Kale chopped or shredded

Instructions

1. In a heavy soup pot, cook diced bacon until brown and crispy and it's rendered its fat. Remove bacon and set aside.
2. Add onions, celery and garlic to pot and cook in bacon fat over medium heat until soft, about 5-7 minutes. Add rosemary, sage, thyme, pepper flakes and cabbage. If pot looks too dry, add a little olive oil. Sprinkle with a little salt and pepper and cook about 5 minutes, until cabbage is golden in spots and a little soft. Add wine and deglaze any brown bits from the bottom of pan.
3. Rinse farro and lentils and add to pan along with the broth and reserved, cooked bacon. Bring to a boil, reduce heat to low and simmer, partially covered, for about 25 minutes. Stir occasionally.
4. Add the kale to the top of the soup, cover and cook 5 more minutes. Stir to combine and add salt and pepper to taste. Serve drizzled with a little olive oil and freshly ground black pepper.