Wheat Berry "Ribollita"

• 1 (28-oz.) can whole peeled plum tomatoes, drained and divided
• 3 tablespoons olive oil, divided
• 1 1/2 cups finely chopped yellow onion
• 2 tablespoons minced garlic
• 1/2 teaspoon crushed red pepper
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 cups chopped cremini mushrooms
• 6 cups water
• 3/4 cup uncooked wheat berries
• 1 3/4 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 (15-oz.) can unsalted cannellini beans, drained and rinsed
• 1 (2-oz.) Parmesan cheese rind
• 5 cups loosely packed baby arugula (about 5 oz.)
• 2 tablespoons sherry vinegar
• 1 ounce Parmesan cheese, shaved (about 1/3 cup)

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.

Serves 8; 225 calories.

VERDICT:  Savory and filling (although I did only get six servings, not eight out of this recipe), with a little bit of zip and an impressive array of vegetables.  Takes a long time but is not hard and is truly one-pot.  Keep.