New Taste Journal

Whole Grain · Whole Food · Big Flavors

Minestrone

Ingredients:

1/4   Cup Wheatberries, dry
1      Onion
2     Carrots
2     Celery Stalks
12    Cloves Garlic
2      Tbs. Olive Oil
1      Zucchini
1      Yellow Squash
1.5   Cups Green Beans
1/4 Head Cabbage
1     Green Pepper
1     Potato
12   Cups Vegetable Stock
1    Can Crushed Tomatoes, in puree
1/2   tsp. Rosemary, dry, crushed
1/2   tsp. Granulated Garlic, dry
1/4   tsp. Fennel Seed
1/4   tsp. Crushed Red Pepper
1/4   tsp. Ground black Pepper
1 tsp. Oregano, dry
1/2   tsp. Salt
1     Can Great Northern White Beans, 14 oz.
1     Can Kidney Beans, red, 14 oz.
6     Ounces Baby Spinach
1/2 Cup Green Peas, frozen
10   Leaves Fresh Basil
3    Tbs Lemon Juice

1/4 Cup Wheatberries, dry

Place wheatberries into a pot of boiling water.

Boil for one hour.

Strain and reserve.

Ingredients:

1    Onion, diced
2    Carrots, sliced round halves
2    Celery Stalks, diced
12 Cloves Garlic, chopped
2    Tbs. Olive Oil

Place all of the above ingredients into a pot.

Cook over medium heat for about 10 minutes.

Stir vegetables from time to time.

While vegetables are cooking, gather and cut the following ingredients.

1     Zucchini, medium dice
1     Yellow Squash, medium dice
1.5 Cups Green Beans, cut 1 inch
1/4 Head Cabbage, medium dice
1    Green Pepper, medium dice
1    Potato, peel and dice

1 Can Crushed Tomatoes In Puree, 28 oz.

Add Zucchini-Potato plate of cut vegetables to the pot.

Add the crushed tomatoes.

12 Cups Vegetable Stock

Add vegetable stock to the pot.

Bring everything to a boil.

Turn heat down to a simmer.

Simmer soup for twenty minutes.

At any point during the first simmering period;
Add the following spices:

1/2   tsp. Rosemary, dry, crushed
1/2   tsp. Granulated Garlic, dry
1/4   tsp. Fennel Seed
1/4   tsp. Crushed Red Pepper
1/4   tsp. Ground black Pepper
1    tsp. Oregano, dry
1/2   tsp. Salt

1    Can Great Northern White Beans, 14 oz.
1    Can Kidney Beans, red, 14 oz.
     The Cooked Wheatberries

Drain and rinse the beans.

After the vegetables have simmered for the first twenty minutes;
Add the beans and wheatberries and simmer another twenty minutes.

6     Ounces Baby Spinach
1/2 Cup Green Peas, frozen
10   Leaves Fresh Basil
3      Tbs Lemon Juice

Rough chop the spinach and basil.

At this point, the soup has been simmering for a total of forty minutes.

Be sure to stir it from time to time.

Check to make sure vegetables are cooked soft.

Add spinach, basil. lemon juice and peas.

Mix ingredients into soup.

Simmer another five minutes and serve.

Serving Size 3/4 Cup
Servings Per Recipe 25
Calories 89
Calories from Fat 13
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 575mg
Total Carbohydrate 16g
Dietary Fiber 4g
Sugars 3g
Protein 4g

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Whole Grain · Whole Food · Big Flavors