STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Chickpea, Cannellini Bean, and Wheatberry Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I tweaked this recipe from one in La Cucina Italiana magazine. There are so many Amazing recipes in that publication! What I have done is add some herbs to get that extra little zip in flavor. You can add nearly Anything to this soup since it's so basic, but I kept it simple with just adding herbs.”
READY IN:
9hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).
  2. Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
  3. Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
  4. Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: