Chickpea Cannellini Bean And Wheatberry Soup Recipes

CHICKPEA, CANNELLINI BEAN, AND WHEATBERRY SOUP

Steps:

• 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).
• Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
• Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
• 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.

WHEATBERRY SOUP

Steps:

• Place navy beans in large bowl and wheat berries in a separate bowl.
• Bring 6 cups water to boil and pour half of water over beans and half over wheat berries.
• Set both aside for two hours.
• Heat olive oil in large saucepan over medium heat.
• Add onion, leek, celery, carrot and garlic.
• Stir until soft and fragrant, about 8 minutes.
• Drain the beans and add them to the vegetables.
• Stir to coat.
• Add broth, boquet garni and bay leaf.
• Cover the saucepan, increase heat to medium high, and bring to a boil.
• Lover the heat to medium low and simmer until the beans have cooked, about an hour.
• Remove boquet garni and bay leaf, and transfer the soup to a food processor or blender.
• Blend in short pulses to make a chunky soup rather than a puree.
• Return the soup to the pan, Or use an immersion blender to process soup in pan.
• Drain the wheat berries and add them to the saucepan Bring soup to a boil again over medium high heat, cover and lower heat to medium low.
• Simmer until the wheat berries are tender, about 50 minutes.
• Stir often to keep the wheat berries from sticking to the pot, Just before serving, stir in the lemon juice, and adjust the seasoning with salt and pepper.

CHICKPEA AND WHITE BEAN SOUP

Steps:

• Cold soak or quick soak the chickpeas and beans together in the same pot.
• Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
• Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
• Heat oil in a 6-quart heavy pot over medium heat.
• Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
• Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
• Stir in the carrots; cook until they wilt, about 2 minutes.
• Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
• Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
• Add salt to taste.
• Drain the chickpeas and cannellini and add to the pot.
• Bring to a boil, then adjust heat to a gentle boil.
• Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
• While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
• Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
• Process until the leaves are chopped fine.
• Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
• Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
• Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.

CHICKPEA AND WHITE-BEAN SOUP

Steps:

• Cold-soak or quick-soak the chickpeas and cannellini in the same container or pot.
• Heat the 3 tablespoons olive oil in a large (at least 6-quart), heavy pot over medium heat. Stir in the onions and garlic and cook, stirring, until golden, about 10 minutes. Add the potato and stir until the pieces begin to stick to the pot, about 3 minutes. Stir in the carrots; cook until they wilt, about 2 minutes. Pour the crushed tomatoes and their liquid into the pot and bring to a boil.
• Pour in the hot water; add the rosemary, bay leaves, and crushed red pepper. Add salt to taste. Drain the chickpeas and cannellini and add to the pot. Bring to a boil, then adjust the heat to a gentle boil. Cook, semi-covered, until the chickpeas are tender, about 2 hours. (At this point the cannellini will be very tender.) While the soup cooks, check the level of the liquid. There should always be enough liquid to cover the beans generously. If not, add hot water as necessary.
• Combine the basil and olive oil in the work bowl of a food processor or the blender jar. Process until the leaves are chopped fine. Add the grated cheese and continue processing until the mixture forms a rough paste.
• If you'd like a very dense soup, stir the broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is aldente-tender but firm. Add water as necessary, if the soup becomes too thick while cooking the pasta. (If you are cooking the soup in advance, do not add the pasta until you reheat the soup.) If you are serving the soup without fettuccine, let it rest, covered, off the heat 10 to 15 minutes before serving. If you have added the fettuccine, serve the soup immediately.
• Either stir a dollop of the basil paste into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.