Farro and Escarole Soup

soup garlic capers olive oil onion farro spelt red pepper celery escarole kale parmesan lunch lunch al desko healthy

N/A

4 servings

Source

Ingredients

4 garlic cloves, thinly sliced

3 Tbsp. capers

¼ cup extra-virgin olive oil

1 medium onion, finely chopped

1 cup unhulled farro or spelt

½ tsp. crushed red pepper flakes

6 celery stalks, thinly sliced on a diagonal

4 cups torn escarole or kale

1 oz. finely grated Parmesan (about ¼ cup)

Kosher salt

Method

Cook garlic, capers, and oil in a large saucepan over medium heat, stirring often, until garlic is golden, 4–6 minutes. Add onion, farro, and red pepper flakes and cook, stirring occasionally, until onion is slightly softened, about 3 minutes.

Add 6 cups cold water to pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until farro is tender, 20–25 minutes. Add celery and cook, uncovered, until almost tender, about 5 minutes. Stir escarole and Parmesan into soup and continue to cook until escarole is wilted, another 4 minutes. Remove from heat and season with salt.

Do Ahead: Soup can be made 4 days ahead. Transfer to an airtight container and chill.