Chickpea, Cannellini Bean, And Wheatberry Soup

Total Time: 9 hrs Preparation Time: 8 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 1 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).
• 2 lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
• 3 drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
• 4 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.