Grain and Bean Soup

Kidney beans

“I like to stir in a big handful of cheese and garnish the top with some as well!” says Lynne Vea, PCC Chef.

1 cup Nash’s dried kidney beans (or any other dried beans, such as cannellini, navy, adzuki, black-eyed peas, etc. in any combination)
1/2 cup Nash’s whole grain wheat berries (kamut or barley also work)
3 tablespoons olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
2 to 4 cloves garlic, chopped
1 tablespoon thyme
1 tablespoon rosemary
6 to 8 cups vegetable or chicken stock
1 can (14 ounces) Muir Glen Fire Roasted Diced Tomatoes (or your favorite brand)
1/2 cup lentils (optional)
2 cups frozen tortellini
2 cups winter greens, such as chard, kale or collards, coarsely chopped
Sea salt and freshly ground pepper to taste
Romano or Parmigiana cheese for garnish

Soak the beans and grains together in about 3 cups of cold water overnight. Drain and proceed with the recipe.

In a large soup pot, heat the olive oil over medium heat and sauté the vegetables and herbs for 5 minutes. Add 6 cups of the stock, the tomatoes and the soaked beans and grains. Add the lentils here if you are using them. Bring to a simmer and cook for 45 minutes to 1 hour or until the beans are tender. (Add a little more stock if the mixture is too thick.) Stir in the tortellini and the greens and cook for about 5 to 8 minutes more or until the pasta is just al dente. Season to taste with salt and pepper.

Serve garnished with freshly grated Romano or Parmigiana cheese.

We thank Lynne Vea, PCC Chef, for this recipe. It appeared originally in PCC Fresh in January 2010.