Yield:100 servings

Ingredients

• 7 pounds white beans, picked over
• 5 cups wheat berries
• 5 gallons vegetable stock
• 2 pounds white onion, chopped
• 2 pounds carrots, chopped
• 2 pounds celery, chopped
• 5 bay leaves
• 6 pounds escarole, chopped and cleaned
• 4 ounces garlic, chopped
• 4 ounces fresh thyme, chopped

Procedure

Soak white beans overnight. In a heavy soup pot, add wheat berries and vegetable stock. Simmer, covered, for 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery and bay leaves and simmer covered until beans are tender, about 1 hour.

In blender or food processor, puree 1 ½ gallons of soup. Stir puree into soup with escarole and simmer uncovered for 15 minutes. Stir in garlic and fresh thyme. Serve.

Nutrition Information

Serving Size: 1/100 of recipe

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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