Wheat Berry Soup With White Beans And Rosemary Recipe

Name: Wheat Berry Soup With White Beans And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 celery; 1/2 cup diced carrot; 1 tablespoon chopped fresh or 1 teaspoon dried rosemary; 3 garlic cloves, crushed; 8 cups water; 4 parsley sprigs; 2 thyme sprigs; 1 bay leaf; 1/4 teaspoon black pepper; 1 (14.5-ounce) can diced tomatoes, undrained; Garnish:; 1/2 cup chopped fresh parsley; 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese; 1 tablespoon chopped fresh or 1 teaspoon dried rosemary; 1/4 teaspoon black pepper; 1 garlic clove, chopped

Servings: persons

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 celery
1/2 cup diced carrot
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
3 garlic cloves, crushed
8 cups water
4 parsley sprigs
2 thyme sprigs
1 bay leaf
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
Garnish:
1/2 cup chopped fresh parsley
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1/4 teaspoon black pepper
1 garlic clove, chopped

1
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.
2
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.
3
While wheat berries are cooking, heat oil in a Dutch oven over medium heat. Add the onion, celery, carrot, 1 tablespoon fresh rosemary, and 3 crushed garlic cloves, and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water, 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, and tomatoes; cook 5 minutes or until thoroughly heated.
4
To prepare garnish, combine chopped parsley, cheese, 1 tablespoon fresh rosemary, 1/4 teaspoon pepper, and chopped garlic. Ladle soup into bowls; sprinkle each serving with about 2 tablespoons garnish.
5
Note: Wheat berries can be found in most health-food stores and many larger supermarkets.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Wheat Berry Soup With White Beans And Rosemary 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.

Wheat Berry Soup With White Beans And Rosemary

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