Tuscan Wheatberry Soup with White Beans and Kale

Tuscan Wheatberry Soup with White Beans and Kale

  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 50 mins 
  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 50 mins 

Tuscan Wheatberry Soup with White Beans and Kale

  • Prep : 15 mins
  • Cooking : 50 mins
  • Serves : 8

Ingredients

Serves 8
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 10 cups low-sodium chicken broth or vegetable broth
  • 1 bay leaf
  • 1 cup wheatberries
  • 1½ cups cooked dried (or rinsed and drained canned) cannellini beans
  • 6 ounces kale, thick stems removed and leaves chopped into bite-size pieces (about 6 cups)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons chopped fresh rosemary
  • 1 tablespoon balsamic vinegar
  • ¼ cup grated Parmesan
  • ½ Panera Bread Asiago Cheese Demi, thinly sliced and toasted
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 10 cups low-sodium chicken broth or vegetable broth
  • 1 bay leaf
  • 1 cup wheatberries
  • 1½ cups cooked dried (or rinsed and drained canned) cannellini beans
  • 6 ounces kale, thick stems removed and leaves chopped into bite-size pieces (about 6 cups)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons chopped fresh rosemary
  • 1 tablespoon balsamic vinegar
  • ¼ cup grated Parmesan
  • ½ Panera Bread Asiago Cheese Demi, thinly sliced and toasted

Directions

Step 1.

Warm the oil in a large soup pot over medium heat. Add the onion, celery, and carrots and cook until tender, 5 to 6 minutes. Add the garlic and cook for 1 minute. Add the broth and bay leaf, cover the pot, and bring the liquid to a boil over high heat. Stir in the wheatberries, return the broth to a boil, and then reduce the heat to low, cover, and simmer until the wheat berries are tender, 35 to 40 minutes.

Step 2.

Remove and discard the bay leaf. Transfer about 3 cups of soup (mostly solids) to a blender and puree until smooth. Return the puree to the soup pot and add the beans, kale, salt, pepper, and 2 tablespoons of the rosemary. Cook until the kale is tender, about 10 minutes. Stir in the vinegar.

Step 3.

Divide the soup among eight bowls and garnish with the cheese and remaining 1 tablespoon of rosemary. Serve with the toasted bread slices.

Tip: For extra flavor, add the leftover rind from a wedge of Parmesan to the soup along with the broth. Then discard it along with the bay leaf.

Nutrition (Per Serving)

  • 255 calCalories
  • 11 gProtein
  • 41 gCarbohydrates
  • 6 mgFat
  • 11 mgCholesterol
  • 530 mgSodium
  • 7 gDietary Fiber