LOCATION
Wheat Berry Minestrone with Kale
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Prep Time:
1 hour, 45 minutes
Yield:
6
Ingredients
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable stock, divided
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, minced
- 2 tsp dried basil
- 1 cup wheat berries, rinsed and drained
- 1 (14 oz) can diced tomatoes with their juice
- 8 cups coarsely chopped, trimmed kale (stems removed)
- Salt and freshly ground black pepper
Equipment
- Food processor or blender
Directions
- In a food processor or high-speed blender, purée drained beans with 1 cup of the stock. Set aside.
- In a large pot, heat oil over medium heat. Add onion and celery. Cook, stirring frequently, until celery is softened, about 5 minutes. Add garlic and basil and cook for 1 minute.
- Add wheat berries, tomatoes and their juice, 2 cups of water, reserved puréed bean mixture, and remaining 3 cups of stock. Bring to a boil. Reduce heat to low. Cover and simmer until wheat berries are almost tender, about 1 hour.
- Stir in kale. Cover and cook until kale and wheat berries are tender, about 15 minutes. Season to taste with salt and pepper.
Nutrition Info
394 Calories, 22 g Protein, 73 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 17 g Fiber, 4 g Total fat (1 g sat), 262 mg Sodium, ★★★★★ Vitamin K, Folate, Iron, Phosphorus, ★★★★ Vitamin B1 (thiamine), Vitamin C, Magnesium, ★★★ Vitamin B6, Potassium, Zinc, ★★ Calcium, ★ Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin)