Farro and Escarole Soup

 Ingredients

• 3 garlic cloves, thinly sliced
• 1/4 Tbsp. capers
• 1 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 cup unhulled farro or spelt
• 6 tsp. crushed red pepper flakes
• 4 celery stalks, thinly sliced on a diagonal
• 1 cups torn escarole or kale
• oz. finely grated Parmesan (about ¼ cup)
• Kosher salt

Preparation

• Step 1: 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.
• Step 2: 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.
• Step 3: Do Ahead: Soup can be made 4 days ahead. Transfer to an airtight container and chill.