Wheat Berry Soup with White Beans and Rosemary
- Number of Servings: 6
Ingredients
Ingredients1 1/2 cups dried navy beans (about 3/4 pound)1 1/4 cups uncooked wheat berries1 teaspoon salt, divided1 tablespoon olive oil2 cups diced onion1 cup diced carrot1 tablespoon chopped fresh rosemary3 garlic cloves, crushed6 cups vegetable stock2 cups of water4 parsley sprigs2 thyme sprigs1 bay leaf1/4 teaspoon black pepper1 cup chopped kale2 cups chopped fresh tomatoesGarnish:1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese1 tablespoon chopped fresh or 1 teaspoon dried rosemary
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, carrot, 1 tablespoon fresh rosemary, and 3 crushed garlic cloves, and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water and stock, 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, kale and tomatoes; cook 5 minutes or until thoroughly heated.
To prepare garnish, combine cheese and 1 tablespoon fresh rosemary. Ladle soup into bowls; sprinkle each serving with garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
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, carrot, 1 tablespoon fresh rosemary, and 3 crushed garlic cloves, and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water and stock, 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, kale and tomatoes; cook 5 minutes or until thoroughly heated.
To prepare garnish, combine cheese and 1 tablespoon fresh rosemary. Ladle soup into bowls; sprinkle each serving with garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 447.9
- Total Fat: 5.9 g
- Cholesterol: 4.0 mg
- Sodium: 527.5 mg
- Total Carbs: 83.3 g
- Dietary Fiber: 20.6 g
- Protein: 20.3 g
Member Reviews