Cozy Cabbage and Farro Soup

I recently came across this recipe by Smitten Kitchen on Instagram. It reminded me that I had a Smitten Kitchen cookbook, along with many other great cookbooks and that I should start using them again. I have this window seat in my kitchen now where I can sit with some natural light and peruse the pages to become inspired.

I've been overusing the internet as a resource to find recipes which isn't nearly as fun as surrounding myself with a pile of cookbooks and flipping the pages until I fall upon just the right thing to make that day. I am also working on setting up a reading/yoga/study room as another potential spot to cozy up with some books and a cup of tea. I am hoping for a Fall and Winter of exploration in my kitchen and I'm getting off to a decent start.

This is another of those soups that I love because it's not that many ingredients, yet tasty, satisfying and can make a meal on its own paired with a piece of sourdough or a baguette (or sourdough baguette from Wilson's Farm).

Cabbage and Farro Soup
1lb cabbage, savoy or green, greens cut into 1/8 ribbons, and the core finely minced
olive oil
4 cups vegetable broth
1 medium onion, chopped
3 garlic cloves, minced
2/3 cup uncooked farro
1 sprig fresh rosemary or thyme (optional)
1 tablespoon red or white wine vinegar
salt and pepper
1 tablespoon freshly squeezed lemon juice
grated parmesan cheese to taste (optional)

1. Heat 1/4 cup olive oil in a large pot over medium heat. Add the onion cabbage core and a little salt and pepper. Stir frequently until the onion softens, but doesn't brown, about 5 to 7 minutes.
2. Add the garlic and let that soften too, about 3 to 5 minutes.
3. Add the cabbage leaves and herb sprig, if using. Reduce the heat to medium low and cover, letting the leaves cook down a bit. Uncover, and mix the leaves into the other ingredients. Then, put the cover back on and cook for about 30 minutes until the cabbage is sweet and tender.
4. While the cabbage is cooking heat a small skillet over medium heat. Add a glug of olive oil and the farro. Toss in the skillet until it's a half shade darker (I find this is a bit hard to see. I keep it in there for about 5 minutes and hope for the best!)
5. When the cabbage is done, add the vinegar. Taste and add salt and pepper as necessary. Add the farro and broth. Bring to a slow simmer and cook, uncovered, until the farro is cooked and the flavors are blended.
6. If you'd prefer it less thick, add a half cup of water or broth. Add lemon juice. Ladel into bowls and serve with a drizzle of oil and shaved parmesan.