Grano, polished durum wheat, is new to the United States (to find out more about it, visit www.sunnylandmills.com). The grain stays pleasantly chewy after cooking--a nice contrast to soft chickpeas. If you have trouble finding grano, substitute wheat berries that have been soaked overnight or pearled barley.

Recipe by Cooking Light October 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onion, celery, and 2 garlic cloves; sauté 5 minutes. Reduce heat to medium, and cook 5 minutes or until lightly browned, stirring frequently. Stir in tomato paste. Add wine; cook 2 minutes, stirring frequently. Add water, grano, salt, and pepper. Cover and simmer 30 minutes. Add 1 teaspoon basil, chickpeas, and tomatoes. Cook 5 minutes or until thoroughly heated.

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  • Combine the cheese, parsley, 2 tablespoons basil, and 1 garlic clove. Ladle 1 1/3 cups soup into each of 6 bowls. Drizzle each serving with 1/2 teaspoon extravirgin olive oil; top each serving with about 2 tablespoons cheese mixture. Yield: 6 servings.

Nutrition Facts

291 calories; calories from fat 26%; fat 8.4g; saturated fat 2.2g; mono fat 4.5g; poly fat 1.1g; protein 11.1g; carbohydrates 40.6g; fiber 6.2g; cholesterol 6mg; iron 2.5mg; sodium 751mg; calcium 165mg.
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