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.
- 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
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.
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.