I saw the Wheat Berries in the market and they looked like an interesting grain to cook with. I like their crunchy texture and mild flavor. They seem to burst in your mouth when you bite into them. I hope you feel the curiosity to try this and many new food staples, I know I do. The soup is similar to a Minestrone, with a nice tomato broth and white beans.
- 3 tablespoons olive oil
- 1 garlic clove, crushed
- 1 small onion, chopped
- 2 leeks, thinly sliced
- 1 cup Wheat Berries
- 1 (12-oz) can of white kidney beans
- 1 can (14-oz) crushed tomatoes
- salt and freshly ground pepper
- 1 cup frozen green peas (better if you have fresh ones)
- 1 Carrot, peeled and cut into half moons
- 1 teaspoon dry Rosemary
- Freshly grated Parmigiano-Reggiano cheese to serve
Heat the olive oil in a big pan, cook the garlic, onion and leeks under medium heat until light golden brown. Add the Wheat Berries, crushed tomatoes, salt and pepper to taste. Add water until the mixture is completely covered. Let the liquid come to a boil and lower the heat. Cook gently for 30 minutes, the Wheat berries will change color and get translucent. Add the beans, peas, carrots, rosemary and more salt if necessary. Cook for another 30 minutes, adding more water if you need to keep the soup from getting dry. Its ready when the wheat berries are "al dente", with a bite to them. Serve sprinkled with Parmesan cheese and enjoy.