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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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