| Ingredients | |
|---|---|
| 6 cups | vegetable broth |
| 2 Tbl | olive oil |
| 3 cups | rustic crusty bread, preferably sourdough, cubed |
| 1 | large onion, diced |
| 2 | stalks of celery, diced |
| 2 | medium carrots, diced |
| ½ cup | dried heirloom beans of choice |
| ½ cup | wheat berries |
| 3 | medium tomatoes, chopped |
| ½ cup | kale, chopped |
| 5 | garlic cloves, minced |
| 1 Tbl | dried thyme |
| 1 Tbl | oregano |
| 1 tsp | crushed red pepper flakes |
| 2 Tbl | lemon juice |
| ½ cup | Parmesan cheese |
| – | salt and pepper |
| – | herb oil (see note) |
| – | fresh herbs |
| 1 | guinea egg per bowl of soup |
Heat large pot over medium heat. Once pot is hot, add oil, onion, celery, and carrot. Sauté until tender, about 5-7 minutes. Without stirring, turn heat to high, and allow vegetables to caramelize.
When color develops on mirepoix, deglaze pot with the vegetable broth and then lower heat to medium-low.
Add the wheat berries, beans, tomatoes, kale, and red pepper flakes to the pot and cook on medium-low for about 3-4 hours or until tender. Once soup is tender, add lemon juice and season with salt and pepper to taste.
10 minutes before serving, poach one egg for each bowl of soup. When plating, gently add the egg to the soup, then garnish with cheese, fresh herbs, and herb oil.
making flavored oils: Start with a light tasting olive oil, and put into a pot with fresh herbs of your choice, garlic, a pinch of salt, and crushed red pepper. Gently simmer for 15-20 minutes. Do not boil. Boiling will affect the taste, losing the nuances and clean flavor of the oil and herbs. When cooled, store in fridge for up to a month.
