Tuscan Wheat-Berry Soup with White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups uncooked wheat berries or spelt |
4 cups water |
3 celery stalks, coarsely chopped |
3 garlic cloves, minced |
1 large onion, quartered |
1 carrot, peeled, coarsely chopped |
2 tablespoons olive oil |
2 teaspoons chopped fresh rosemary |
1 (14 1/2-ounce) can plum tomatoes, drained and chopped |
1 cup dry white wine |
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained, divided |
3 (15.75-ounce) cans fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Soak wheat berries in water for 3 hours; drain.
2. Place celery, garlic, onion, and carrot in a food processor; process until vegetables are finely chopped.
3. Heat oil in a large Dutch oven over medium-high heat. Add onion mixture; sauté 15 minutes or until onion is tender. Stir in rosemary and tomatoes. Reduce heat; simmer 10 minutes.
4. Place wine and 1 can beans in a blender or food processor; process until smooth. Add bean mixture to vegetable mixture. Stir in chicken broth; bring to a boil. Stir in wheat berries; cover, reduce heat, and simmer 1 hour or until wheat berries are tender-crunchy. Stir in salt, pepper, and remaining can of beans. Remove from heat; cover and let stand 5 minutes.
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