Roasted Savoy Cabbage and Farro Soup
If it were possible for a food to give you a big hug, then this soup would be the one. It is perfect for cold autumn days that make your bones cold.
Making this soup takes a bit of time, but I compensate by making an extra big batch and enjoy it for 3-5 days. The grains continue to soak up the liquids when stored, so you may need to supplement vegetable broth or water when re-heating the soup during the next day or two.
Here’s something else that I like about this soup – it costs
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