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Farro and Escarole Soup
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
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