Place the white beans in a medium bowl, cover with cold water, and let them soak overnight.
Drain and set aside. 2.
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
Add the leek, carrot, and celery.
Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables soften and begin to brown at the edges.
Add the minced garlic and smoked paprika, and cook for 1 minute more until fragrant. 3.
Stir in the vegetable broth, diced tomatoes with their liquid, wheat berries, soaked beans, and sage sprigs, if using.
Bring the mixture to a boil. 4.
Once boiling, reduce the heat to medium-low, cover the pan partially, and let it simmer for about 1 hour, or until the wheat berries and beans are tender. If the soup becomes too thick, add a splash more broth or water. 5.
Stir in the sliced Swiss chard and fresh parsley.
Cook for 5 more minutes, until the chard has wilted.
Remove the sage sprigs, season with salt and pepper to taste, and serve hot.
