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Feel free to substitute other heritage beans for the white beans.
1 Soak white beans in medium bowl of cold water overnight. Drain, and set aside.
2 Heat oil in large saucepan or Dutch oven on medium-high. Add leek, carrot, and celery, and season with salt and pepper, if desired. Cook 5 to 7 minutes, or until vegetables are brown around edges. Add garlic and smoked paprika, and sauté 1 minute. Stir in broth or water, tomatoes, wheat berries, soaked beans, and sage, if using.
3 Bring to a boil, then cover pan almost completely and reduce heat to medium-low. Simmer 1 hour, or until wheat berries and beans are tender, adding stock or water if soup becomes too thick. Stir in chard and parsley, and cook 5 minutes more. Season with salt and pepper, if desired.
- Serving Size per 1 1/2-cup serving
- Calories 297
- Carbohydrate Content 47 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 254 mg
- Sugar Content 8 g