Farro soup with celery and Parmesan from Milk Street: Cook What You Have: Make a Meal Out of Almost Anything (page 80) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EatinSnax on August 20, 2025

    My fridge was sparse and the weather was bad, so I turned to this book to find something I could make and I had all the ingredients for this soup. I found it pleasantly flavorful and satisfying considering the simplicity of the recipe. My kids all ate it up, so I’ll make it again.

  • averythingcooks on June 13, 2025

    This was made as part of a pantry/fridge cleanout and so I used sliced leek & chopped shallot in place of the yellow onion and I used a fresh herb salt (stashed in my freezer) in place of "regular" salt & dried herb choices. Lastly, I used less broth than called for & I simply stirred basil pesto into the simmering pot rather than waiting to garnish bowls. Even with very simple ingredients, it is quite good and I do like the chewy texture of the farro.

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