Chickpea, Cannellini Bean, And Wheatberry Soup – a delicious recipe with garbanzo beans, beans, wheatberries, baking powder, water, thyme. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).
2
Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
3
Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
4
Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.
215
kcal
Calories
2
g
Fat
40
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 ounces dried garbanzo beans, 10 ounces dried cannellini beans, 3 ounces wheatberries, 1/8 teaspoon baking powder, and more.
Yes, Chickpea, Cannellini Bean, And Wheatberry Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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