White Bean, Wheat Berry, and Escarole Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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In place of the pasta commonly found in Italian bean soups we've used wheat berries minimally processed whole grains for the following recipe. Ingredients:
1 pound dried baby lima beans or other dried white beans, picked over |
2 ham hocks |
2/3 cup wheat berries |
8 cups water |
2 cups chicken broth |
2 medium onions, chopped |
3 carrots, chopped |
3 celery ribs, chopped |
1 bay leaf |
1 teaspoon dried rosemary, crumbled |
1 head escarole (about 1 pound), chopped coarse |
3 garlic cloves, minced |
Directions:
1. In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
2. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour.
3. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat.
4. In a blender or food processor purée 3 cups soup. Stir purée into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.)
5. In a large saucepan combine dried beans, picked over and rinsed, with triple, their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.
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