Hearty Kamut and Vegetable Soup Recipe

American · Soup · 75 min total

A nourishing, whole-grain soup featuring nutty Kamut berries and a medley of vegetables, perfect for a comforting meal.

Ingredients

• 1 cup Kamut berries, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chopped kale
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and pepper to taste

Instructions

1. In a large pot, bring 4 cups of water to a boil. Add Kamut berries, reduce heat to low, cover, and simmer for 45 minutes or until tender. Drain any excess water and set aside.
2. In the same pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic, thyme, and rosemary; cook for 1 minute.
3. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add cooked Kamut berries, kale, and cannellini beans. Simmer for another 10 minutes, until kale is wilted and soup is heated through.
5. Season with salt and pepper to taste. Serve hot.

Tips

• For a thicker soup, mash some of the beans before adding.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Kamut can be cooked ahead and stored in the fridge for up to 3 days.

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