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
Soak the wheat berries and white beans in water for 6-8 hours.
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.
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.