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. Youll 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.

Comments: You can vary the vegetables with the season, but never omit the rinds of Parmigiano-Reggiano cheese, which reinforce the soups character. (Store rinds in freezer until youre ready to use them.) This soup is even better a day or two later.

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