In place of the pasta commonly found in Italian bean soups we've used wheat berries — minimally processed whole grains — for the following recipe.

　　

Ingredients

Makes about 15 cups

　　1 pound dried baby lima beans or other dried white beans, picked over

　　2 ham hocks

　　2/3 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 (about 1 pound), chopped coarse

　　3 garlic cloves, minced

　　*available at natural foods stores and some specialty foods shops

　　

Step 1

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.

　　

Step 2

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.

　　

Step 3

Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat.

　　

Step 4

In a blender or food processor purée 3 cups soup. Stir purée into soup with chopped meat and 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.)

　　

Step 5

In a large saucepan combine dried beans, picked over and rinsed, with triple, their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.