Ingredients
- 1/2 Cup dried white beans
- 2 Tbs. Olive oil
- 1 Medium Leek- white and light green (sliced)
- 1 carrot peeled and chopped (1/2 cup)
- 1 celery stalk,trimmed and chopped (1/2 cup)
- 3 , cloves garlic, minced
- 1 tsp. smoked paprika
- 5 cups low-sodium vegetable broth or water
- 1 14.5-oz can diced, no-salt tomatoes with liquid
- 1/2 cup wheat berries
- 2 sprigs fresh sage, optional
- 2 cups Swiss chard greens, sliced
- 1/4 cup chopped, fresh parsley
Preparation
Step 1
1. Soak white beans in a medium bowl of cold water and set aside. 2.Heat oil in a large saucepan or Dutch oven on medium-high. Add leek, carrot. and celery, and season with salt and pepper if desired. Cook to 5 to 7 min, or until vegetables are brown around the edges. Add garlic and smoked paprika, and saute 1 minute. Stir in broth or water, tomatoes, wheat berries and beans and sageif using. 3. bring to a boil, then cover pan almost completely and reduce heat to meduim-low. Simmer 1 hour, or until wheat berries and beans are tender, adding stock or water if soup becomes too thick. Stir in chard and parsley, and cook 5 minutes more. Season with salt and peppers if desired.
Per 1 1/2 cup serving 297 cal; llg prot; 7g total fat (1g sat fat); 47g carb; 0mg chol; 254mg sod; 3g fiber; 8g sugars