Farro and Escarole Soup
by Andy Baraghani
Yield: 4 servingsCook: 33-40 minutes
Ingredients
You have 2 of 10
produce
- ○6celery(thinly sliced on a diagonal)
- ○4 cupsescarole or kale(torn)
- ○1onion(finely chopped)
- ✓4garlic(thinly sliced)
dairy
- ○1 ozParmesan(finely grated)
grain
- ○1 cupunhulled farro or spelt
pantry staple
- ○Kosher salt
other
- ○1/2 tspcrushed red pepper flakes
- ✓3 Tbspcapers
- ○1/4 cupextra-virgin olive oil
Instructions
- 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.
- Soup can be made 4 days ahead. Transfer to an airtight container and chill.
My notes
If you have really good homemade stock on hand, you can use it instead of the water called for here; the soup will only benefit from the addition.