The cooking time of the beans varies every time he makes the soup, Camia says, but it’s usually several hours until they’re really tender. (The wheat berries should take about 2 hours).

While soup cooks, preheat oven to broil with rack about 6 inches from heat. Grate remaining 2 garlic cloves to equal 1 teaspoon. Place grated garlic in a small bowl and stir in melted butter.

Meanwhile, in a medium saucepan, cover the wheat berries with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.

More recipes from the “no knife” method by Bruce Weinstein and Mark Scarbrough. Red Lentil and Bulgur Mash 6 servings (makes a generous 4 1/2 cups) Here’s a go-to substitute for m… ...

Alternatively, you can spread the grain out on a plate or baking sheet to cool after it has cooked and briefly rested, or use leftover wheat berries. To use leftover grains, substitute 2 1/3 cups ...

Meanwhile, bring remaining 2 cups water, 1 teaspoon salt, lemon zest, and crushed red pepper to a boil in a medium saucepan over high. Reduce heat to medium-low to maintain a simmer; add shrimp ...

Meanwhile, whisk together the egg and Parmesan cheese. Drizzle the cheese mixture into the soup and cook, stirring, about 3 minutes. Season with pepper and salt, if desired. Remove from heat and ...