Vegetarian

Wheat Berry Soup with White Beans and Rosemary is for Soup.

Wheat Berry Soup with White Beans and Rosemary takes several minutes to prepare.

Wheat Berry Soup with White Beans and Rosemary takes several minutes to cook.

Wheat Berry Soup with White Beans and Rosemary makes 6 servings.

The ingredients for Wheat Berry Soup with White Beans and Rosemary are:

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 carrot
1 tablespoon chopped fresh rosemary
3 garlic cloves, crushed
6 cups vegetable stock
2 cups of water
4 parsley sprigs
2 thyme sprigs
1 bay leaf
1/4 teaspoon black pepper
1 cup chopped kale
2 cups chopped fresh tomatoes
Garnish:
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
1 tablespoon chopped fresh or 1 teaspoon dried rosemary

Here is how you make Wheat Berry Soup with White Beans and Rosemary:

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 teaspoon 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, carrot, 1 tablespoon fresh rosemary, and 3 crushed garlic cloves, and cook 12 minutes, stirring occasionally. Stir in beans, 8 cups water and stock, 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, kale and tomatoes; cook 5 minutes or until thoroughly heated.To prepare garnish, combine cheese and 1 tablespoon fresh rosemary. Ladle soup into bowls; sprinkle each serving with garnish.Number of Servings: 6Recipe submitted by SparkPeople user MADEMCHE.

The nutritional information for Wheat Berry Soup with White Beans and Rosemary is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 447.9

• Total Fat: 5.9 g
• Cholesterol: 4.0 mg
• Sodium: 527.5 mg
• Total Carbs: 83.3 g
• Dietary Fiber: 20.6 g
• Protein: 20.3 g

The dietary needs meet for Wheat Berry Soup with White Beans and Rosemary is Vegetarian