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Recipes - Wheat and White Bean Soup

Recipe Name

Wheat and White Bean Soup

Submitted by Guest
Recipe Description Mark Bittman
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 180 Ready In (minutes) 210
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
tablespoonsolive oil
1
largeOnion, chopped
2
stalks medium (7-1/2" - 8" long)celery
2
large (7-1/4" to 8-1/2" long)Carrots
1
tablespoongarlic minced
1
cupWheatberries
1
cupbeans
2
cansTomatoes, red, ripe, canned (8 oz)
6
cupsSoup, stock, chicken, home-prepared
1/4
cupparsley, chopped
Steps
Sequence Step
11. Put the oil in a large, deep pot over medium heat. When hot, add the onion, celery, carrots, a large pinch of salt, and some pepper. Cook until the vegetables are glossy and the onion is softened, 5 to 10 minutes. Add the garlic and stir; add the grain, beans, tomato, and water and stir. 2. Bring to a boil, then adjust the heat so the mixture simmers steadily. Cook until the grain and beans are tender, at least an hour, adding stock or water as necessary if the mixture becomes too thick. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding. If the beans and farro soak up all the liquid in the soup, add water to thin it out, simmer for 5 minutes, and season to taste with salt before proceeding.) 3. Stir in the parsley and the basil if you''re using it, then cook for another 5 minutes. Taste and adjust the seasoning, then serve, sprinkled with lots of Parmesan or drizzled with extra virgin olive oil.






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