Kamut Berry Ribollita

Nutritious One-Pot Meals

Whole grains turn any “one-dish” into a super-nourishing meal. This veggie packed twist is a take on an Italian favorite, packed with flavor and easy to make – no fuss!

Kamut® Berry Ribollita

Kamut® wheat berries replace chunks of bread traditionally used in this Tuscan dish that begins with left over minestrone. They add a chewy, satisfying texture as well as multiple health benefits!

Makes 6 servings. (8 cups)

1 (28oz.) can  whole, peeled plum tomatoes, drained

3 Tbs                Extra Virgin Olive oil

1½ cups           finely chopped yellow onion
2 Tbs                minced garlic

½ tsp               crushed red pepper

1 cup               chopped carrot

1 cup               chopped celery

2 cups             chopped cremini mushrooms

6 cups             water

1 cup               Kaumut® wheat berries (soaked overnight)

1¾ tsp             kosher salt
¾ tsp               black pepper

1 (15oz.) can cannellini beans(no salt added) drained and rinsed
2oz.                 Parmesan cheese rind

5 cups             baby arugula (about 5oz.)

2Tbs                 sherry vinegar

2oz.                 shaved Parmesan cheese

Take three tomatoes from the can and finely chop (about ½ cup). Heat the EVOO in a Dutch oven over medium heat. Add the chopped tomatoes, onion, garlic and red pepper. Cook stirring often for about seven minutes until the tomatoes are deep red and caramelized. Add carrot, celery and mushrooms, cook stirring occasionally until browned, about eight minutes. Add the 6 cups of water, Kamut® berries, salt, black pepper, beans, rind and remaining tomatoes and bring to a boil. Reduce heat to medium, partially cover and simmer for 40 minutes until wheat berries are tender. Stir occasionally.

Add arugula and vinegar, cook for one minute. Discard Parmesan rind. Divide soup into six bowls and top with the Parmesan cheese.

 

Sue Taggart