*Heat over medium heat a large soup pot 2 to 3 minutes:*
2 tbsp olive oil
2 slices bacon chopped ( I trim as much fat as possible)
*Add and cook, stirring, 5 to 10 minutes:*
1 medium red onion, chopped
2 carrots peeled and chopped
2 medium celery stalks minced
One 4" sprig fresh rosemary (I use some frozen from the garden)
1/4 cup basil, chopped
2 cloves garlic, minced
1/2 small head green cabbage (I use 1/2 Napa cabbage)
3 swiss chard leaves washed and chopped.
*Cover and cook until the vegetable are tender, about 10 minutes. Stir in:*
One 14-ounce can diced tomatoesone
16 ounces pinto beans or Northern.
4 ounces wheatberry
10 cups chicken broth, veggie broth or water
*Bring to a boil, reduce heat and simmer, partly covered, 45 minutes.*
*Drizzle olive oil over each serving.*
*Sprinkle with ground black pepper to taste.*
Adapted from the Joy of Cooking cookbook.