White Bean, Wheat Berry and Escarole Soup

Yield:100 servingswhite beans

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

Nutr_Bean_soup (Nutr_Bean_soup.jpg)

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

Source: Harvard University Dining Services

100 Servings

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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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