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    You are in: Home / Recipes / Chickpea, Cannellini Bean, and Wheatberry Soup Recipe
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    Chickpea, Cannellini Bean, and Wheatberry Soup

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    Total Time:

    Prep Time:

    Cook Time:

    9 hrs

    8 hrs

    1 hr

    Ambrosia for Guen's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
    3. 3
      Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
    4. 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.

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    Nutritional Facts for Chickpea, Cannellini Bean, and Wheatberry Soup

    Serving Size: 1 (279 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 248.2
    Calories from Fat 21
    Total Fat 2.4 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 99.6 mg
    Total Carbohydrate 43.0 g
    Dietary Fiber 15.0 g
    Sugars 4.5 g
    Protein 15.2 g

    The following items or measurements are not included:


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