Winter Minestrone With Wheat Berries

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2/3 cup	157ml	Cooked wheat berries - see * Note, rinsed
		And drained
2		Red onions - cut 1/2" dice (large)
2		Celery stalks - cut 1/2" dice (large)
4		Carrots - cut 1/2" dice
1		Baking potato - peeled, and
		Cut 1/2" dice
2		Zucchini - cut 1/2" dice
1/2 lb	227g / 8oz	Piece green cabbage - diced
1/4 lb	113g / 4oz	Trimmed green beans - cut 1/2" pieces
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Minced fresh rosemary
1/3 cup	30g / 1.1oz	Minced fresh basil leaves
1		Diced tomatoes with juice - (14 1/2 oz)
1		Pinto beans - (15 oz) - rinsed, drained,
		With 1/2 cup pureed in food processor
		Parmigiano-Reggiano cheese rinds - several small rinds
		Water - as needed
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Extra-virgin olive oil - for serving
		Chopped basil leaves - for serving
		Freshly-grated Parmigiano-Reggiano cheese - for serving
		Dried red pepper flakes - for serving

Recipe Instructions

* Note: Once wheat berries are cooked and softened, they can be stored in the refrigerator for five days or frozen for up to one month. To cook them, combine 1 cup wheat berries and 3 cups water in 2-quart pot. Bring to boil over high heat, then reduce heat, cover and simmer until berries are tender to the bite, about 1 hour 15 minutes to 2 hours. Drain in colander and spread on paper towels until air-dried. You'll have about 2 1/2 to 3 cups cooked berries. Store in airtight plastic bags.

Heat oil in 6-quart pot over medium heat. Add wheat berries, onions, celery, carrots, potato, zucchini, cabbage, green beans, garlic, rosemary and basil. Cook, stirring often, until vegetables are mostly softened, about 20 minutes.

Add tomatoes and juice, whole and pureed beans, cheese rinds and 7 cups water. Bring to boil, then reduce heat and simmer, partially covered, about 1 hour 30 minutes. Add more water to keep stew-like consistency. Season to taste with salt and pepper. (Can be served immediately or cooled and refrigerated or frozen up to 3 days.)

To serve, use tongs to remove rinds. Adjust seasonings. Ladle into warm soup bowls, lightly drizzle with oil and sprinkle with basil. Pass cheese and red pepper flakes.

This recipe yields 8 servings.

Each serving: 226 calories; 368 mg sodium; 0 cholesterol; 6 grams fat; 37 grams carbohydrates; 8 grams protein; 4.56 grams fiber.

Source:
The Los Angeles Times, 01-12-2000

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