Wheat Berry Soup with White Beans and Rosemary

Wheat Berry Soup with White Beans and Rosemary
Photo by Randy Mayor

Ingredients

  • 3 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 4 parsley sprigs
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
  • ½ cup diced carrot
  • Garnish:
  • 1 cup diced celery
  • + 14 more ingredients
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
    • 2 cups diced onion
    • ½ cup chopped fresh parsley
    • 8 cups water
    • 1 garlic clove, chopped
    • ¼ teaspoon black pepper
    • 1 ½ cups dried navy beans (about 3/4 pound)
    • 2 thyme sprigs
    • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
    • 1 teaspoon salt, divided
    • ¼ teaspoon black pepper
    • 1 ¼ cups uncooked wheat berries
    • 1 bay leaf

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 l...

View full recipe at My Recipes

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