Traditional ribollita is a Tuscan specialty made of leftover minestrone warmed up with chunks of bread tossed into it. In this version, wheat berries stand in for bread, bulking up the soup with nutty flavor and pleasant texture. The Parmesan cheese rind that simmers in the broth enriches the whole pot with umami depth. It’s a great technique that’ll convince you to always save your Parmesan rinds, stashing them in the freezer for uses like this. If you don’t have any, check the cheese counter at your local gourmet grocer; you’ll often find rinds for sale there.
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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