White Bean, Wheat Berry and Escarole Soup
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
100 Servings
Ingredients
7 lb white beans, picked over
5 cups wheat berries
5 gallons vegetable stock
2 lb white onion, chopped
2 lb carrots, chopped
2 lb celery, chopped
5 bay leaves
6 lb escarole, chopped and cleaned
4 oz. garlic, chopped
4 oz. 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
| Amount Per Serving | ||||
| Calories | 148 | Calories from Fat | 9 | |
|
% Daily Value
|
||||
| Total Fat 1 g |
1%
|
|||
| Saturated Fat 0 g |
1%
|
|||
| Trans Fat 0 g | ||||
| Cholesterol 0 mg |
0%
|
|||
| Sodium 477 mg |
20%
|
|||
|
Total Carbohydrate 26 g |
9%
|
|||
| Dietary Fiber 8 g |
32%
|
|||
| Sugars 3 g | ||||
| Protein 9 g | ||||
| Vitamin A | 58% | Vitamin C | 11% | |
| Calcium | 8% | Iron | 14% | |
% Percent Daily Values are based on a 2,000 calorie diet
Source: Harvard University Dining Services
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