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 information
Yield
4 servings
Ingredients
4
3
¼
1
1
½
6
4
1
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.
Leave a Review
Reviews (21)
Back to TopI love this soup! For those who find that it lacks flavor, two tips: 1. Add miso. 2. Add Vegemite. I added a little of each; the flavor was outstanding.
NancyF
California
2/23/2022
Like others, I found the final product to be a little lackluster, so I decided to liven things up at the end with some fresh dill, a squeeze of lemon, lots of black pepper, and a swirl of olive oil, and that did the trick. Harissa or your favorite chili oil wouldn't hurt either. Though I didn't do it this time, if I make this again, I'll also deglaze with a little white wine.
Laura
Chicago
3/17/2021
Quick and delicious! I used a bit less capers and veggie broth instead of water. I also deglazed the onions with white wine before adding the broth, I highly recommend this step. This will be a go-to recipe for me.
Kate
NY
2/8/2021
Love this recipe, we make it with kale at least a few times a month. Broth or stock vs just water makes this delicious, and I always add 7-8 cups vs. the 6 they recommend.
shivs
Chicago
3/8/2020
I made this with turkey stock and kale. Flavored broth/stock is a must, IMHO. Delicious, although I will use 7-7.5 c liquid next time. I wanted it to be brothier.
nataliematz88
Omaha, Ne
12/8/2019
Super Yummy to eat and easy to make as well. I need to eat gluten free so I made it with brown rice and it work very well.
Anonymous
toronto
11/19/2019
After roasting and serving Cornish game hens (slathered inside and out with a lot of coarse ground mustard mixed with a lot of minced garlic and fresh rosemary) I simmered the bones for a few hours to make a rich broth. I used that broth to make this soup, and it was delicious. Not sure the flavor would have been as good with water as a base. I think a rich vegetable broth would also work well as a substitute for water.
Anonymous
Charlotte, NC
11/3/2019