Directions:
- Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours).
- Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente.
- Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later.
- Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.36 Kcal (1228 kJ) | ||
| Calories from fat | 20 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 3% | |
|---|---|---|---|
| Sodium | 116.86mg | 5% | |
| Potassium | 470.69mg | 10% | |
| Total Carbs | 57.45g | 19% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 12.26g | 49% | |
| Protein | 12.94g | 26% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 4.7mg | 26% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 99.9 Kcal (418 kJ) | ||
| Calories from fat | 6.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 3% | |
|---|---|---|---|
| Sodium | 39.79mg | 5% | |
| Potassium | 160.28mg | 10% | |
| Total Carbs | 19.56g | 19% | |
| Sugars | 1.33g | 16% | |
| Dietary Fiber | 4.17g | 49% | |
| Protein | 4.41g | 26% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1.6mg | 26% | |
| Calcium | 22.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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