Wheat Berry, Cabbage, and White Bean Soup
 
 
This thick and hearty soup is full of robust flavor and fresh wintry seasonal ingredients.
Yield: 4-6 servings
Ingredients
  • 1 cup wheat berries
  • 1 cup dried cannellini beans
  • salt, to taste
  • 3 tbsp olive oil
  • 1 onion, diced
  • 2 tsp minced rosemary
  • 1 carrot, peeled and cut into ¼-inch dice
  • 28 oz canned crushed tomatoes
  • 1 Savoy cabbage, shredded
  • freshly ground black pepper, to taste
Instructions
  1. Soak the wheat berries and white beans in water for 6-8 hours.
  2. Drain and combine the wheat berries and white beans in a large pot. Cover with water by about 2-inches and add a tbsp of salt. Bring to a boil, then reduce heat and simmer, covered, for an hour or until beans are tender. Drain, reserving the cooking liquid.
  3. Heat the olive oil in a large pot over medium-low heat. Add in the onion, rosemary, and carrot. Cook for about 15 minutes, stirring occasionally. Add in the canned tomatoes, cabbage, and 1 tsp salt. Cook until the cabbage has wilted, about 5 minutes. Add in the beans, farro, and bean cooking liquid plus enough water to equal 3 cups. Simmer for about 20 minutes.
  4. Season to taste with salt and black pepper.
Notes
Adapted from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/01/wheat-berry-and-white-bean-soup-with-savoy-cabbage.html