Cabbage-And-Kale Soup With Farro

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1 tablespoon extra-virgin olive oil

One 2-ounce piece pancetta, finely diced

1 medium onion, finely diced

2 garlic cloves, minced

1 ounce anchovy paste (4 teaspoons) or 4 anchovy fillets

1 1/4 cup farro

1/2 head Savoy cabbage—tough stems discarded, leaves torn into large pieces

1/2 bunch red Russian kale, stems discarded

2 quarts chicken stock or low-sodium chicken broth

1 cup water

6 thyme sprigs

1 small rosemary sprig

1 ounce Parmigiano-Reggiano rind plus 3 tablespoons grated cheese

Salt and freshly ground pepper

1/2 cup finely chopped flat-leaf parsley

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