Wheat berry minestrone
2
Points®
Total Time
8 hr 15 min
Prep
15 min
Cook
8 hr
Serves
12
Difficulty
Easy
Wheat berries stand in for pasta in this vegetarian version of classic comfort food. They add great texture to the soup, not to mention fiber, vitamins, and minerals. And it all comes together easily thanks to your slow cooker. It features a medley of veggies, like string beans, kidney beans, green peppers, onions, and celery. We also call for a variety of dried herbs, like rosemary, sage, oregano, and thyme. If you don’t want to use such a big concert of dried spices, we totally understand! You can omit them all except the salt and add 1 1/2 tablespoons salt-free Italian spice blend instead.
Ingredients
Canned diced tomatoes
28 oz, reduced-sodium, with their juice
Low sodium vegetable broth
3 cup(s)
Uncooked string beans
3 cup(s), cut into pieces, halved if large
Canned kidney beans
15½ oz, rinsed and drained
Green bell pepper
1 large, diced
Onion
1 small, chopped
Celery
¾ cup(s), chopped, thinly sliced
Uncooked wheat berries
1½ cup(s)
Dried rosemary
1½ tsp, crumbed
Dried sage
1½ tsp
Dried oregano
½ tsp
Dried thyme
½ tsp
Fennel seeds
½ tsp
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
