Chickpea, Cannellini Bean, and Wheatberry Soup

photo by Ambrosia for Guen


- Ready In:
- 9hrs
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 10 ounces dried garbanzo beans
- 10 ounces dried cannellini beans
- 3 ounces wheatberries
- 1⁄8 teaspoon baking powder
- 7 cups water, from cooking
- 1 pinch dried thyme
- 1 pinch dried parsley
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- 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.
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