1 pound dried baby lima beans or other dried white beans, picked over and soaked

2 ham hocks

2/3 C. wheat berries

8 C. water

2 C. chicken broth

2 medium onions, chopped

3 carrots, chopped

3 celery ribs, chopped

1 bay leaf

1 tsp. dried rosemary, crumbled

1 head escarole (about 1 pound), coarsely chopped

3 garlic cloves, minced

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 and set aside.  In a blender or food processor puree 3 C. of the soup. Stir puree into soup with the chopped meat and the 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.)