Wheat Berry Soup with White Beans and Rosemary

Ingredients
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 carrot
1 tablespoon chopped fresh rosemary
3 garlic cloves, crushed
6 cups vegetable stock
2 cups of water
4 parsley sprigs
2 thyme sprigs
1 bay leaf
1/4 teaspoon black pepper
1 cup chopped kale
2 cups chopped fresh tomatoes
Garnish:
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
1 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.