Bean, Wheat Berry, And Escarole Soup

Total Time: 2 hrs 38 mins Preparation Time: 8 mins Cook Time: 2 hrs 30 mins

Ingredients

• 1 lb dried baby lima beans or 1 lb other dried 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

Recipe

• 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.).