Savory Rainbow Bean and Whole Grain Winter Soup
Yield: Makes about 2 quarts of soup
This soup basically is a tour through the abundant variety of beans and grains in PCC’s bulk department. You can mix and match in so many ways. The combination of the tender beans and chewy grains is stellar. The addition of organic, fire-roasted tomatoes, winter greens and pasta makes it a gloriously cozy and complete meal. Try adding roasted butternut squash, root vegetables or a protein (such as tofu) as your imagination dictates.
Ingredients
Preparation
NotesIngredients
- 1 cup dried beans (such as cannellini, navy, kidney, adzuki, black-eyed peas, etc. in any combination) Add to list
- 1/2 cup whole grains such as wheat berries, emmer or barley Add to list
- 3 tablespoons olive oil Add to list
- 1/2 cup chopped onions Add to list
- 1/2 cup chopped celery Add to list
- 1/2 cup chopped carrots Add to list
- 2 to 4 cloves garlic, chopped Add to list
- 1 tablespoon thyme Add to list
- 1 tablespoon rosemary Add to list
- 6 to 8 cups vegetable or chicken stock Add to list
- 1 can (14 ounces) Muir Glen Fire Roasted Diced Tomatoes (or your favorite brand) Add to list
- 1/2 cup lentils (optional) Add to list
- 2 cups frozen tortellini Add to list
- 2 cups coarsely chopped winter greens such as chard, kale or collards Add to list
- Sea salt and freshly ground pepper Add to list
Preparation
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 now 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 and/or Simple Whole Grain and Flax Quick Bread.
Notes
I like to stir in a big handful of cheese and garnish the top with some as well!
Recipe by , PCC Chef
Source: PCC Fresh, January 2010
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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Looks fantastic!
I am going to make this up tomorrow. Got my beans and grains at PCC Kirkland today and they are soaking tonight. I made my own stock using up the turkey bones from Christmas dinner, and added fresh rosemary from my garden. I still have some carrots and leeks growing out there, so will probably throw those into the pot tomorrow too.
I am intrigued by the tortellini in this recipe. I bought some today to use and for the first time ever bought some dinosaur kale that was on sale at the store.
December 30, 2011 at 06:46 PM — Kirkland shopper (not verified)
even the picky eaters liked it!
I, too, used turkey stock made after a holiday meal and frozen, plus the dinosaur type kale. The tortellini was great -- I used one with a cheese filling. It lent a richness to the soup that otherwise might have been too severely "healthy" for my kids' taste, while the wheat berries and barley added texture. Didn't need the cheese topping. I had it on the table and no one was moved to add any. The soup was great as is.
I was able to make it a quick after-work meal by soaking the beans/grains all day, quickly sauteing the veggies, bringing the whole pot to a boil, then stowing in a hot oven for 45 minutes while I did other things.
January 03, 2012 at 08:24 PM — LisaDaly (not verified)
crunchy beans
I made this soup as directed but the beans never softened up, even after simmering for several hours. Love the flavor, but the beans were almost crunchy. Next time I'll try cooking them in just the stock before adding the tomatoes - as I think the acid from the tomatoes sealed off the beans and prevented them from absorbing any liquid.
January 13, 2012 at 01:00 PM — Dakota (not verified)
Great flavor, but...
I made this soup as directed and the beans never softened up, even after simmering for several hours. Love the flavor, but the beans were almost crunchy. Next time I'll try cooking them in just the stock before adding the tomatoes - as I think the acid from the tomatoes sealed off the beans and prevented them from absorbing any liquid.
January 13, 2012 at 01:05 PM — Nancy J
Great hardy soup
I made this soup for lunch at work and my co-workers loved it. We felt satisfied, had lots of energy for the rest of the day and I even converted my boss over to beans!
January 14, 2010 at 01:28 PM — jujubee8883