Ingredients

• 1 slice Bacon (can substitute 1 Tbsp Olive Oil)
• 1/2 Yellow Onion medium-sized (or White Onion)
• 1 Celery stalk, diced
• 3 Garlic cloves, minced
• 1 tsp Rosemary fresh & minced
• 1/2 tsp Sage
• 1/4 tsp Thyme
• 1/8 tsp Red Pepper Flakes
• 1/2 head Green Cabbage small-sized, cored and sliced thinly
• 1 Salt and Pepper (to taste)
• 1/2 cup Dry White Wine
• 1/2 cup Organic Farro
• 1/2 cup Lentils
• 3-1/2 cups Chicken Broth Low-Sodium (or Vegetable Broth)
• 2 cups Baby Greens loosely packed (Spinach, Arugula, Chard and/or Kale)
• 1/2 cup Feta Cheese crumbled

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 greens 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, crumbled feta cheese and more freshly ground black pepper.