Prosciutto and Egg Soup

Ingredients

• 1 cup pearled or quick-cooking farro
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 ounces sliced prosciutto, chopped
• 1 large onion, diced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 clove garlic, minced
• 6 cups chopped escarole (about 1/2 pound or 1 small head)
• 6 cups low-sodium chicken broth
• 2 tablespoons white vinegar
• 4 large eggs
• Grated Parmesan, for serving

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