White Bean, Wheat Berry and Escarole Soup
Recipe courtesy of Harvard University Dining Services
Cook Time 2.5 hrs.
- 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
- 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 facts:Per 1/100 of recipe 148 calories 9 grams of protein 26 grams of carbohydrates 8 grams of fiber 3 grams of sugar 477 milligrams of sodium 1 grams of fat
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