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White Bean, Wheat Berry, and Escarole Soup

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“From Gourmet, March 1994. A hearty soup, with whole wheat berries instead of pasta. Preparation time refers to soaking beans.”
READY IN:
2hrs 38mins
YIELD:
15 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain.
  2. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour.
  3. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat.
  4. In a blender or food processor purée 3 cups soup. Stir purée into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.).

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