Wheat Berry Soup with White Beans and Rosemary

By dashy_65

Ingredients

• Garnish:
• 1 1/2 cups dried navy beans (about 3/4 pound)
• 1 1/4 cups uncooked wheat berries
• 1 teaspoon salt, divided
• 1 tablespoon olive oil
• 2 cups diced onion
• 1 cup diced celery
• 1/2 cup diced carrot
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 3 garlic cloves, crushed
• 8 cups water
• 4 parsley sprigs
• 2 thyme sprigs
• 1 bay leaf
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup chopped fresh parsley
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 garlic clove, chopped

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain.

Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours or overnight. Drain. Place wheat berries in a large saucepan. Cover with water to 2 inches above wheat berries. Bring to a boil; reduce heat, and simmer 25 minutes. Stir in 1/2 teaspoon salt; cook 20 minutes or until tender. Drain.

While wheat berries are cooking, heat oil in a Dutch oven over medium heat. Add the onion, celery, carrot, 1 tablespoon fresh rosemary, and 3 crushed garlic cloves, and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water, parsley sprigs, thyme sprigs, and bay leaf. Partially cover, and cook 1 1/2 hours or until beans are tender. Discard bay leaf, parsley, and thyme. Stir in wheat berries, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; cook 5 minutes or until thoroughly heated.

To prepare garnish, combine chopped parsley, cheese, 1 tablespoon fresh rosemary, 1/4 teaspoon pepper, and chopped garlic. Ladle soup into bowls; sprinkle each serving with about 2 tablespoons garnish.

Note: Wheat berries can be found in most health-food stores and many larger supermarkets.

Note: May want to use chicken broth for water.

399 cal, 5.7g fat, 69.9g carb, 9.4g fiber, 649mg sod