White Bean, Wheat Berry, and Escarole Soup

From Gourmet, March 1994. A hearty soup, with whole wheat berries instead of pasta. Preparation time refers to soaking beans.

• Ready In: 2 hrs 38 mins
• Yields: 15 cups

Ingredients

• 1  lb dried baby lima beans or 1  lb  other dried white bean, picked over
• 2  ham hocks
• 2⁄3 cup  wheat berries
• 8  cups water
• 2  cups chicken broth
• 2  medium onions, chopped
• 3  carrots, chopped
• 3  celery ribs, chopped
• 1  bay leaf
• 1  teaspoon dried rosemary, crumbled
• 1  head escarole, chopped coarsely (about 1 pound)
• 3  garlic cloves, minced

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.).