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.
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