This is a delicious, hearty, filling, healthy soup that’s perfect for dinners and/or lunches, and is very easy to make!
1 onion, diced
1 carrot, diced
2 cloves garlic, minced
3 cups vegetable broth
2 cups water
1 cup white wine
1 cup uncooked wheatberries (or barley)
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 can cannellini beans, rinsed and drained
200g kale, washed
Cook the wheatberries according to package directions. It takes around 25 minutes. Can prepare this in advance.
In a stock pot, heat a little olive oil. Cook the carrot and onion until soft, around 5 minutes. Pour in the broth, water and wine. Turn the heat to medium high and bring to a simmer. Add the beans, kale, and cooked wheatberries. Cover and simmer for 10-15 minutes.
If you like a spicier soup, add 1 small seeded and chopped chile pepper when you add the beans and kale.Pin It