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.