Farro and Escarole Soup

Name: Farro and Escarole Soup
Cuisine: Italian
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

Instructions

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward. 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. But even if you don’t, the flavors will get richer and more concentrated the longer it sits, which means it’s a great make-ahead recipe for a weekday lunch or dinner.

Updated at: Tue, 01 Jul 2025 03:50:14 GMT