In place of the pasta commonly found in Italian bean soups we've used wheat berries — minimally processed whole grains — for the following recipe.
Recipe information
Yield
Makes about 15 cups
Ingredients
Preparation
Step 1
In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
Step 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.
Step 3
Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat.
Step 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.)
Step 5
In a large saucepan combine dried beans, picked over and rinsed, with triple, their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.
