Italian Bean Soup

Serves 4

Instructions

1. In a medium saucepan, cook 2 tablespoons of oil, onion, carrot, celery, tomatoes, potatoes, rosemary and salt to taste on medium heat for 10 minutes, stirring frequently.
2. Remove the rosemary, add the water and let the soup come to a boil on medium-high heat.
3. Lower the heat to maintain a low boil, then add the wheat berries. Cook for 25 minutes.
4. Add the beans and cook for 10 minutes more.
5. Turn off the heat, let the soup cool for 15 minutes. Stir in the remaining tablespoon of oil and cheese, then serve.
6. Once cooled, store in an air-tight container for up to 3 days and reheat in a saucepan on low heat, adding a bit of water if it becomes too thick in the refrigerator.

You may soak the einkorn overnight before making the soup by covering them by placing them in a bowl and covering them with 2-inches of water. However, if you forget to soak your wheat berries, you can still make this soup and it will be delicious.