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Ingredients

• 1 c. dry white beans
•     such as flageolets soaked overnight
• 1/2 c. wheat berries soaked overnight
• 6 c. water
• 1 x leafy celery top
• 1 piece carrot
• 1 x bay leaf
• 1 Tbsp. light extra virgin olive oil
•     or possibly canola oil
• 2 x garlic cloves halved
• 1 tsp extra virgin extra virgin olive oil
• 1 x onion minced
• 3 x garlic cloves chopped
• 1 x carrots diced
• 1 x parsnip diced
• 1/2 sm head savoy cabbage halved and cored
•     and coarsely minced divided use
• 1 Tbsp. minced fresh sage
•     or possibly 3/4-tsp. dry sage
• 1 Tbsp. minced fresh rosemary leaves
•     Salt and cayenne pepper to taste
• 14 ounce diced tomatoes canned, with juice
• 5 tsp vegetarian bouillon
• 1/2 lb green beans ends trimmed
•     and cut into 1+1/2-inch lengths or possibly shorter
•     blanched and refreshed
• 2 Tbsp. minced fresh parsley
•     preferably Italian flat-leaf
• 2 Tbsp. minced fresh cilantro
• 2 Tbsp. kale pesto see recipe
• 3/4 c. freshly grated Parmesan cheese optional garnish

Description

MAKES 4-qts; 8 As Main Course. BEANS AND WHEAT BERRIES: Rinse The Soaked Beans And Wheat Berries And Put Them In A Pressure Cooker. Add In The Water, Leafy Piece Of Celery, Chunk…

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