Chickpea, Cannellini Bean, and Wheatberry Soup |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 8 |
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I tweaked this recipe from one in La Cucina Italiana magazine. There are so many Amazing recipes in that publication! What I have done is add some herbs to get that extra little zip in flavor. You can add nearly Anything to this soup since it's so basic, but I kept it simple with just adding herbs. Ingredients:
10 ounces dried garbanzo beans |
10 ounces dried cannellini beans |
3 ounces wheatberries |
1/8 teaspoon baking powder |
7 cups water, from cooking |
1 pinch dried thyme |
1 pinch dried parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).
2. Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
3. Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
4. Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.
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