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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