Caputo’s Farro Soup

8 oz. pancetta or bacon, chopped
1 medium onion, chopped
2 carrots, chopped
1 lb. Roma tomatoes, peeled and chopped
6 cups beef or chicken stock
2 T fresh marjoram or oregano, chopped
1 T fresh thyme, leaves only
1/4 cup dry red wine
salt and freshly ground black pepper to taste
16 oz. farro or spelt
1 small head Napa cabbage, chopped fine
strong extra virgin olive oil

Brown the bacon in a large pot. When it is crisp, remove the bacon, and add the onion and carrot, cook gently until the onion is transparent. Add the tomatoes, chicken stock, thyme and marjoram and boil for about 30 minutes. Salt and pepper to taste, add the farro and red wine, cook for an additional 30 to 90 minutes or until the farro is done to your desired firmness. Add the Napa cabbage and cook for about 5 minutes. Ladle into individual serving bowls and drizzle with the extra virgin olive oil. Serve with crusty bread.

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