Recipe courtesy of Gourmet Magazine
Total:
2 hr 35 min
Active:
20 min
Yield:
15 cups
Healthy

Ingredients

Directions

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat and set aside.

In a blender or food processor puree 3 cups of the soup. Stir puree into soup with the chopped meat and the escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.)

Cook's Note

Wheat berries are available at natural foods stores and some specialty foods shops.

IDEAS YOU'LL LOVE

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

White Bean and Escarole Soup

Recipe courtesy of Food Network Kitchen

Tuscan White Bean and Garlic Soup

Recipe courtesy of Giada De Laurentiis

Sauteed Escarole with Garlic and Cannellini Beans

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Chili Beans

Recipe courtesy of Ree Drummond

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking