sweetgreenkitchen

We were hoodwinked, tricked, fooled!  For a few days, the sun was shining, the temp warmed up, the crocuses were in bloom…I even convinced Evan, who’s 5 and very attached to things staying the same, that it was time to switch from the winter jacket to a nice springy fleece (not an easy task!). Then everything changed. Overnight it became damp, dreary, dark and SO cold again, and to top it all off, Skyler had her first track meet of the Spring season, outside, sitting on metal bleachers for hours! What else could I do, but make soup.  Of course, it’s warmed up a bit in the last day or two, but this soup is yummy no matter what the weather outside is. 

Here’s another version of one of our family favorites…beans and greens soup, warming and delicious.  In this version, I’ve used a combination of white beans and pinto beans and a big pile of fresh chopped kale.  I also add in some wheat berries, which I adore in soups like this. The wheat berries cook up nice and al dente, holding up well as leftovers, unlike pasta which continues to absorb broth and turn to mush after a day or two in the fridge. The wheat berries do take a bit of time to cook though. When I have the time or for thought, I like to soak the wheat berries in a bowl of water for a few hours before draining and adding to the soup.  Soaking the wheat berries, will speed up the cooking time and is said to aid in digestibility.  

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