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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: 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 tsp 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, celery, carrot, 1 T rosemary, and 3 crushed garlic cloves,
and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water,
parsley, thyme, 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 tsp salt, 1/4 tsp pepper, and tomatoes; cook 5 minutes or
until thoroughly heated.
To prepare garnish: combine chopped parsley, cheese, 1 T rosemary, 1/4 tsp
pepper and minced garlic. Ladle soup into bowls; sprinkle each serving
with about 2 T garnish.
Note:
Wheat berries can be found in most health-food stores and many larger
supermarkets.
Contributor: Cooking Light p. 178
| Ingredients:
1 1/2 Cup(s) dried navy beans
1 1/4 Cup(s) uncooked wheat berries
1 Teaspoon(s) salt; divided
1 Tablespoon(s) olive oil
2 Cup(s) onion; diced
1 celery; diced
1/2 carrot; diced
1 rosemary; chopped
3 clove garlic; crushed
128 Tablespoon(s) water
4 sprigs parsley
2 sprigs thyme
1 bay leaf
1/4 Teaspoon(s) pepper
1 14 1/2 oz can diced tomatoes; undrained
8 Tablespoon(s) parsley; chopped
5 1/3 Tablespoon(s) parmesan cheese; grated
1 clove garlic; minced |
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