White Bean, Wheat Berry, and Escarole Soup

• 1 lb dried baby lima beans or 1 lb other dried white bean, picked over
• 2 ham hocks
• 23 cup wheat berries
• 8 cups water
• 2 cups chicken broth
• 2 medium onions, chopped
• 3 carrots, chopped
• 3 celery ribs, chopped
• 1 bay leaf
• 1 teaspoon dried rosemary, crumbled
• 1 head escarole, chopped coarsely (about 1 pound)
• 3 garlic cloves, minced

1. In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain.
2. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour.
3. Add drained beans and bring to a boil.
4. Reduce to a simmer and skim froth.
5. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour.
6. Transfer ham hocks with a slotted spoon to a cutting board.
7. Discard fat and bones and chop meat.
8. In a blender or food processor puree 3 cups soup.
9. Stir puree into soup with chopped meat and escarole and simmer, uncovered, 15 minutes.
10. Stir in garlic and salt and pepper to taste.
11. Soup may be made 4 days ahead (cool uncovered before chilling covered.
12. ).

beans, ham hocks, berries, water, chicken broth, onions, carrots, celery, bay leaf, rosemary, head, garlic

Taken from www.food.com/recipe/white-bean-wheat-berry-and-escarole-soup-491178 (may not work)