Wheat Berry and Wild Mushroom Soup with Whole-Wheat Pasta - Wheat Foods Council

Ingredients

• 1 cup uncooked wheat berries
• 2 cups boiling water
• ½ cup dried porcini or shitake mushrooms (about ¾ ounce)
• ½ cup finely chopped fresh parsley
• 3 garlic cloves, minced
• 1 ½ teaspoons olive oil
• 1 cup diced onion
• 4 carrots, sliced
• 6 cups reduced sodium chicken broth
• ½ cup white wine (or unsweetened apple juice can be substituted for wine)
• 1 tablespoon tomato paste
• 1 ½ cups cooked whole-wheat pasta such as penne
• 5 ounces fresh spinach
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 6 tablespoons (1 ½ ounces) grated fresh Parmesan cheese