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Tuscan_Wheat_Berry_Bean_Soup_-5
Alyssa

Tuscan Wheat Berry Bean Soup with Pesto & Parmesan Cheese

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 4 cloves minced garlic
  • 1 large onion sliced
  • 3/4 cup diced celery
  • 3/4 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
  • ¼ cup chopped fresh basil optional
  • 1/2 cup grated parmesan
  • 6 tablespoons healthier basil pesto

Method
 

  1. In a large skillet, over medium-high heat, add the olive oil and heat 1-2 minutes
  2. Once the oil is warm, add the garlic, onions, celery, and carrots
  3. Season with salt and pepper then cook until tender
  4. Pour in the stock plus 2 cups water
  5. Stir in the chopped tomatoes, wheat berries, bay leaves and Italian seasoning
  6. Bring everything to a boil then reduce the heat so the mixture remains at a steady simmer
  7. Cover the pot and let simmer for about 1 hour, until wheat berries are cooked through
  8. Stir in the navy beans and fresh basil, adjusting seasoning as needed with salt and pepper
  9. To serve, spoon soup into bowls, top with healthier basil pesto and parmesan cheese