| 1 | c | Dried white beans; such as flageolets, soaked overnight |
| 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, divided use |
| 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 1+1/2-inch lengths or shorter, blanched and refreshed |
| 2 | tb | Chopped fresh parsley; preferably Italian flat-leaf |
| 2 | tb | Chopped fresh cilantro |
| 2 | tb | Kale pesto; see recipe |
| 3/4 | c | Freshly grated Parmesan cheese; optional garnish |
