Thursday, March 26, 2009

Chickpea, Cannellini Bean, and Wheatberry Soup

This is one of my favorite recipes from the magazine La Cucina Italiana. It is Incredibly Cheap to make and also just as easy. It's one of those soups that you really don't need to use measurements for and while cooking can walk away from and return just to check on things. It also freezes well and since it has zero meat or fat product in it, it keeps safely as a leftover for quite a while. Thus it's my Favorite kind of soup!

Chickpea, Cannellini Bean, and Wheatberry Soup

Start out with dried chickpeas, wheatberries, and cannellini beans (navy or great norther are also good). Soak cannellini beans in water overnight or for 8 hours. Soak chickpeas and wheatberries together in water and 1/8 tsp baking powder for the same length of time.

After soaking, bring water to boil and cook each pot around 30 min. You want the beans starting to soften, but stop before they are al dente.

See the froth in this chickpea/wheatberry pot? You want to skim All of that off the top. That's the stuff that causes a good portion of the infamous Bean Gas. Get Rid of it! So keep checking both pots to skim. You can stir after you've skimmed, don't stir before you skim. That reincorporates the gasiness into the liquid.

Once the beans are starting to soften a little, remember don't cook to al dente yet, combine both contents in the larger pot and continue to allow to boil until beans are desired softness.

Serve in in a bowl piping hot and drizzled with Extra Virgin Olive Oil, pepper, and dried herbs (I like a good Italian mix).