Instructions: * Note: Available at natural foods stores and some specialty foods shops.

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain.

In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat.

In a blender or food processor pure 3 cups soup. Stir puree into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered).

This recipe yields 15 cups.

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