🔼: # 🍽️ Farro and Escarole Soup **Ingredients** - 1/4 CUP olive oil - 4 garlic cloves, thinly sliced - 3 TBSP capers - 1 medium onion, finely chopped - 1 CUP unhulled farro or spelt - 1/2 TSP crushed red pepper flakes - 6 CUPS water - 6 celery stalks, thinly sliced on a diagonal - 4 CUPS torn escarole or kale - 1 OZ. finely grated Parmesan (about ¼ cup) - salt **Instructions** 1. Cook oil, garlic, and capers in a large saucepan over medium heat until garlic is golden. 2. Add onion, farro, and red pepper flakes and cook until onion is slightly softened. 3. Add water and simmer, partially covered, until farro is tender, 20–25 minutes. 4. Add celery and cook, uncovered, until almost tender, about 5 minutes. 5. Stir escarole and Parmesan until escarole is wilted, another 4 minutes. 6. Remove from heat and season with salt. [^1]: