Cooking Time: 25 mins | Servings 4

1 cup water
6 sprigs thyme
1 sprig small rosemary
1 ounce Parmigiano-Reggiano rind plus 3
tablespoons grated cheese
Salt and freshly ground pepper
½ cup finely chopped flat-leaf parsley
1 tablespoon extra-virgin olive oil
1 piece pancetta (finely diced)
1 medium onion (finely diced)
1 c. quartered grape tomatoes
1 avocado, sliced
1/4 c. finely chopped onion
1/4 c. fresh cilantro leaves

Preheat the oven to 176°c. In an enameled cast-iron casserole, heat the oil. Cook the
pancetta for 3 to 4 minutes, or until the fat has rendered, over a medium heat. Cook
for 5 minutes, or until the onion and garlic are tender. After adding the anchovy paste,
cook it for 30 seconds. Add the farro and stir for three minutes. Cook until the
cabbage and kale are barely wilted, stirring frequently.
After adding the cheese rind, water, and thyme and rosemary sprigs, bring to a
simmer. Cover the soup and bake it for about an hour after the farro and greens are
cooked. Alternatively, cook the soup for an hour on medium heat. Season the soup
with salt and pepper. Serve the soup in bowls, topped with cheese shavings and