Wheat Berry “Ribollita”

Wheat Berry “Ribollita”


1 (28-oz.) can whole peeled plum tomatoes, drained and divided
3 tablespoons olive oil, divided
1 1/2 cups finely chopped yellow onion
2 tablespoons minced garlic
1/2 teaspoon crushed red pepper
1 cup chopped carrot
1 cup chopped celery
2 cups chopped cremini mushrooms
6 cups water
3/4 cup uncooked wheat berries
1 3/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 (15-oz.) can unsalted cannellini beans, drained and rinsed
1 (2-oz.) Parmesan cheese rind
5 cups loosely packed baby arugula (about 5 oz.)
2 tablespoons sherry vinegar
1 ounce Parmesan cheese, shaved (about 1/3 cup)

How to Make It

Remove 3 tomatoes from can, and finely chop to equal 1/2 cup. Heat 2 tablespoons oil in a Dutch oven over medium-high. Add chopped tomatoes, onion, garlic, and red pepper. Cook, stirring often, until tomatoes are caramelized and deep red, about 7 minutes. Add carrot, celery, and mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add 6 cups water, wheat berries, salt, black pepper, beans, rind, and remaining tomatoes; bring to a boil. Reduce heat to medium; partially cover, and simmer 40 minutes or until wheat berries are tender, stirring occasionally.
Add arugula and vinegar; cook 1 minute or until arugula just wilts, stirring constantly. Discard Parmesan rind. Divide soup evenly among 8 bowls. Top servings evenly with shaved Parmesan; drizzle evenly with remaining 1 tablespoon oil.