Recipe Name Wheat and White Bean Soup Submitted by Guest Recipe Description Mark Bittman Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 180 Ready In (minutes) 210

Ingredients Amount Measure Ingredient 3 tablespoons olive oil 1 large Onion, chopped 2 stalks medium (7-1/2" - 8" long) celery 2 large (7-1/4" to 8-1/2" long) Carrots 1 tablespoon garlic minced 1 cup Wheatberries 1 cup beans 2 cans Tomatoes, red, ripe, canned (8 oz) 6 cups Soup, stock, chicken, home-prepared 1/4 cup parsley, chopped Steps Sequence Step 1 1. 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.