Name: Farro and Escarole Soup
Yield: 4 servings
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

Photo by Chelsie Craig, food styling by Kat Boytsova

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. This dish is part of the Bon Appétit Guide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and tricks here.

Recipe notes

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