Recipe

Wheat Berry Soup With White Beans And Rosemary Recipe

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Ingredients

Directions

Step #1 Sort & wash beans; place this In a large-ish bowl.
Step #2 Cover up with water to 2 inches above beans; cover & let this stand 8 hrs or overnight.
Step #3 Drain.
Step #4 Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries.
Step #5 Cover up & let this stand 8 hrs or overnight.
Step #6 Drain.
Step #7 Place wheat berries In a large-ish saucepan.
Step #8 Cover up with water to 2 inches above wheat berries.
Step #9 Bring to a boil; reduce heat, & let simmer 25 mins.
Step #10 Stir in 1/2 tsp salt; cook 20 mins or until tender.
Step #11 Drain.
Step #12 While wheat berries are cooking, heat oil in a Dutch oven over med-heat/flame.
Step #13 Add the onion, carrot, 1 tbsp fresh rosemary, & cook 12 mins, celery, & 3 crushed garlic cloves, stirring every once in awhile.
Step #14 Stir in beans, 8 c water, thyme sprigs, parsley sprigs, & bay leaf.
Step #15 Partially cover, & cook 1 1/2 hrs or until beans are tender.
Step #16 Discard bay leaf, parsley, & thyme.
Step #17 Stir in wheat berries, 1/2 tsp salt, 1/4 tsp pepper, & tomatoes; cook 5 mins or until thoroughly heated.
Step #18 To prepare garnish, cheese, 1 tbsp fresh rosemary, 1/4 tsp pepper, mix sliced parsley, & sliced garlic.
Step #19 Ladle soup into bowls; sprinkle each serving with about 2 tbsps garnish.
Step #20 Note: Wheat berries can be found in most health-food stores & many larger supermarkets.
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