World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Italian   -   Zuppa Di Grano Duro   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 1 Pound Durum Wheat -- or kamut
  • 1 Large Onion -- finely chopped
  • 2 Stalks Celery -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 3 Large Tomatoes -- finely chopped
  • 6 Cups Beef Broth
  • 1 Cup Dry White Wine
  • Salt -- to taste
  • 1 Pinch Red Pepper Flakes
  • 2 Cans White Beans -- drained
  • 1/4 Cup Parsley -- finely chopped
  • 1/4 Cup Basil -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 1/3 Cup Romano Cheese -- grated
Directions Place durum wheat in large bowl. Cover with 2 inches of water and let stand overnight. Drain. In large pot combine the wheat, vegetables, broth, wine, salt and red pepper. Bring to a simmer and cook for 30 minutes. Add beans and cook for 30 more minutes. Combine parsley, basil, garlic and cheese. Spoon the soup into serving bowls and sprinkle with parsley mixture.
Serves 6
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of