White Bean, Wheat Berry and Escarole Soup

White Bean, Wheat Berry and Escarole Soup

A plate piled with Great Northern beans
Cook Time 2.5 hrs.
Serves 100
  • 7 pounds white beans, picked over
  • 5 cups wheat berries
  • 5 gallons vegetable stock
  • 2 pounds white onion, chopped
  • 2 pounds carrots, chopped
  • 2 pounds celery, chopped
  • 5 bay leaves
  • 6 pounds escarole, chopped and cleaned
  • 4 ounces garlic, chopped
  • 4 ounces fresh thyme, chopped
  1. Soak white beans overnight. In a heavy soup pot, add wheat berries and vegetable stock. Simmer, covered, for 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery and bay leaves and simmer covered until beans are tender, about 1 hour.
  2. In blender or food processor, puree 1 ½ gallons of soup. Stir puree into soup with escarole and simmer uncovered for 15 minutes. Stir in garlic and fresh thyme. Serve.

Nutrition facts:

Per 1/100 of recipe 148 calories 9 grams of protein 26 grams of carbohydrates 8 grams of fiber 3 grams of sugar 477 milligrams of sodium 1 grams of fat

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