Winter Minestrone Soup

Winter Minestrone Soup

Since temperatures have not risen out of the single digits and the windchill has been below zero, Joan served this heart warming soup. The hearty kale stands up to the wheatberries.

Ingredients:

1    tablespoon extra-virgin olive oil
4    green opinions, chopped
1/2 red or white onions, chopped
1    celery stalk, chopped
3     large carrots, chopped
4    ounces finely chopped shaved deli ham
3    cups water
3    cups reduced-sodium chicken broth
1    cup wheatberries, rinsed
1     Parmigiano Reggiano cheese rind (optional)
2     bay leaves
1/2  teaspoon salt
       Freshly ground black pepper
1    (14-ounce) can diced tomatoes with basil
1    (1-pound) bag kale, chopped
4    toasted pita breads

Directions:

1. Heat oil in a large saucepan or Dutch oven.add onions, celery, carrots and ham. Saute 10 minutes. Add water and next 6 ingredients (water through pepper).
2. Bring to a boil; reduce heat and simmer, covered, until wheatberries are tender, about 30 minutes. Stir in tomatoes and kale; cook until thoroughly heated. Remove the cheese and rind before serving. Serve with toasted pita bread. Makes 16 cups.

Serves 8.