Ingredients
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable stock, divided
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, minced
- 2 tsp dried basil
- 1 cup wheat berries, rinsed and drained
- 1 (14 oz) can diced tomatoes with their juice
- 8 cups coarsely chopped, trimmed kale (stems removed)
- Salt and freshly ground black pepper
