Tuscan Wheat Berry Bean Soup with Pesto & Parmesan Cheese
Total time
- 2 tablespoons extra virgin olive oil
- 4 cloves minced garlic
- 1 large onion, sliced
- ¾ cup diced celery
- ¾ cup carrots, cuts into rounds
- 2 cups chopped tomatoes
- 1 cup wheat berries, uncooked
- 4 cups stock
- 2 cups water
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 2 cans navy beans, drained and rinsed
- salt and pepper
- ΒΌ cup chopped fresh basil, optional
- ½ cup grated parmesan
- 6 tablespoons healthier basil pesto
- In a large skillet, over medium-high heat, add the olive oil and heat 1-2 minutes
- Once the oil is warm, add the garlic, onions, celery, and carrots
- Season with salt and pepper then cook until tender
- Pour in the stock plus 2 cups water
- Stir in the chopped tomatoes, wheat berries, bay leaves and Italian seasoning
- Bring everything to a boil then reduce the heat so the mixture remains at a steady simmer
- Cover the pot and let simmer for about 1 hour, until wheat berries are cooked through
- Stir in the navy beans and fresh basil, adjusting seasoning as needed with salt and pepper
- To serve, spoon soup into bowls, top with healthier basil pesto and parmesan cheese
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/tuscan-wheat-berry-bean-soup/
3.5.3226