Winter Minestrone With Wheat Berries Recipe - Los Angeles Times

Ingredients

• 3 tablespoons olive oil
• 2/3 cup cooked wheat berries, rinsed and drained
• 2 large red onions, cut into 1/2-inch dice (about 4 cups)
• 2 large stalks celery, cut in 1/2-inch dice (about 1 cup)
• 4 carrots, cut in 1/2-inch dice (about 1 cup)
• 1 baking potato, peeled and cut in 1/2-inch dice (about 1 cup)
• 2 zucchini, cut into 1/2-inch dice (about 2 cups)
• 1/2 pound piece green cabbage, diced (about 2 cups)
• 1/4 pound green beans, trimmed, cut into 1/2-inch pieces
• 1 tablespoon minced garlic
• 3 tablespoons minced fresh rosemary
• 1/3 cup minced fresh basil leaves
• 1 (14 1/2-ounce) can diced tomatoes with juice
• 1 (15-ounce can) pinto beans, rinsed and drained, 1/2 cup pureed in food processor
• Several small rinds from Parmigiano-Reggiano cheese
• Water
• Coarse salt
• Freshly ground pepper
• Extra-virgin olive oil, for serving
• Chopped basil leaves, for serving
• Freshly grated Parmigiano-Reggiano cheese, for serving
• Dried red pepper flakes, for serving