Autumn Minestrone with Kale Pesto
Yield: 8 Servings
Source: Janet Fletcher's Soup and Barbara Gollman and Kim Pierce's Phytopia Pesto
MAKES 4-quarts; 8 as main course

1 c dried white beans; such as flageolets, soaked
1/2 c wheat berries; soaked overnight
6 c water
1 leafy celery top
1 piece carrot
1 bay leaf
1 tb light olive oil or canola oil
2 garlic cloves; halved

SOUP
1 ts extra virgin olive oil
1 onion; chopped
3 garlic cloves; minced
1 carrots; diced
1 parsnip; diced
1/2 sm head savoy cabbage; halved and cored and coarsely chopped
1 tb chopped fresh sage or 3/4-teaspoon; dried sage
1 tb chopped fresh rosemary leaves
salt and cayenne pepper; to taste
14 oz diced tomatoes; canned, with juice
5 ts vegetarian bouillon

ADDITIONS
1/2 lb green beans; ends trimmed and cut into slices
2 tb chopped fresh parsley; preferably italian flat
2 tb chopped fresh cilantro
2 tb kale pesto; see recipe
3/4 c freshly grated parmesan cheese; optional garnish

BEANS AND WHEAT BERRIES:
Rinse the soaked beans and wheat berries and put them in a pressure cooker. Add the water, leafy piece of celery, chunk of carrot, bay leaf or two, light olive oil or canola oil and garlic cloves, halved, green centers removed. Stir well. The pressure cooker should be about half full, no more than two-thirds full. Cover and lock; heat to full pressure. Let cook under pressure about 2 minutes. Turn off the heat and let the cooker stand on the same burner for about 1 hour or until it cools of it's own accord. Discard the celery; mash the cooked chunk of carrot. Remove the bay leaf and boiled garlic (if you prefer). Pour the beans and wheat berries into a large strainer over a 4-cup or large measuring bowl.
Blanch the green beans in plenty of boiling water for abotu 60 to 90 seconds. Transfer to a bowl of ice water. Drain. Set aside.

SOUP:
While the cooker cools, start the soup. In a large pot or Dutch oven (5-6 qt), heat (extra) virgin olive oil to medium and add the onion. Cook, stirring, until soft, 4 to 5 minutes. Add the minced garlic, diced carrot, diced parsnip, half of the chopped cabbage, sage (chopped or chiffonade) and rosemary. Cook, stirring, until fragrant, about 4 minute more. Add pinches of salt and cayenne pepper. Stir well. Finally add the tomatoes with juice, water reserved from pressure cooker, vegetarian bouillon (cubes or paste) and the rest of the cabbage. Add water
to cover the vegetables by about 1/2-inch or more. Bring to a simmer (do no boil); cover; reduce heat; and simmer gently at least 15 minutes. Add the green beans, white beans and wheat berries. Heat through. Add parsley,
cilantro and kale pesto. Turn off heat and let stand about 5 minutes. Adjust seasonings with salt, pepper, rubbed sage, garlic powder. Serve with a warmed crusty french roll. Offer the Parmesan at table. (The soup will keep, covered, in the refrigerator for up to 3 days.)