Give this light soup a protein and vitamin B12 boost by adding grilled chicken breast.


Recipe Summary test

Serves 6 (serving size: 1 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Soak wheat berries in water for 3 hours; drain.

  • Place celery, garlic, onion, and carrot in a food processor; process until vegetables are finely chopped.

  • Heat oil in a large Dutch oven over medium-high heat. Add onion mixture; sauté 15 minutes or until onion is tender. Stir in rosemary and tomatoes. Reduce heat; simmer 10 minutes.

  • Place wine and 1 can beans in a blender or food processor; process until smooth. Add bean mixture to vegetable mixture. Stir in chicken broth; bring to a boil. Stir in wheat berries; cover, reduce heat, and simmer 1 hour or until wheat berries are tender-crunchy. Stir in salt, pepper, and remaining can of beans. Remove from heat; cover and let stand 5 minutes.

Nutrition Facts

251 calories; calories from fat 24%; fat 7.2g; saturated fat 1.4g; mono fat 3.3g; poly fat 0.6g; protein 9.4g; carbohydrates 37.4g; fiber 3.2g; cholesterol 4mg; iron 2.5mg; sodium 501mg; calcium 66mg.