MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker White Bean Parmesan Soup
Categories: Beans, Cheese, Vegetables, Chilies, Wine
Yield: 5 servings

1 lb Dry cannellini beans; soaked
- overnight, drained
Salt & black pepper
8 oz Parmesan; hard rinds cut off
- and reserved, the rest
- grated for serving
1 c Wheat berries
1/4 c Olive oil
1 lg Onion; fine chopped
1 Fennel bulb; cored, fine
- chopped, fronds rough
- chopped & reserved
3 Celery ribs; sliced 1/2"
- thick
6 Garlic cloves, rough chopped
1 ts Fennel seeds
1 ts Red-pepper flakes
2 Sprigs fresh rosemary
1/2 c Dry white wine
6 c Chicken stock or broth
1 sm Bunch flat-leaf parsle
- leaves; chopped
Juice of 1 large lemon

Put the soaked, drained beans in a 5 to 8 quart slow
cooker, and season them generously with salt and pepper.
Add the reserved Parmesan rinds and the wheat berries.

Warm the oil in a large skillet over medium-high heat.
Add the onion, season generously with salt, and cook,
stirring occasionally, until softened, about 5 minutes.
Add the fennel. Continue to cook, stirring often, until
the fennel is softened and the onion is lightly browned,
about 5 more minutes. Add the celery and garlic, and
cook, stirring, until just softened, about 1 minute. Add
the fennel seeds and red pepper, and cook, stirring
constantly, until combined and fragrant, about 1 minute.
Add the rosemary and the wine and let the wine bubble
until the pan is almost dry, about 2 minutes.

Scrape the mixture from the skillet into the slow
cooker. Add the stock, and season it: Add 1/2 teaspoon
salt, if you are using low-sodium broth, or 1 teaspoon
salt, if using homemade unsalted stock. (Do not add salt
now if you are using fully salted broth.) Stir to
combine, and cook on low until the wheat berries are
tender and the beans are creamy, about 8 to 10 hours.
The soup can hold well on warm for 1 to 2 additional
hours.

Before serving, remove and discard the rosemary sprigs.
Stir in the parsley, lemon juice, and reserved fennel
fronds. Taste and add salt and pepper if necessary.
Serve in bowls topped generously with grated Parmesan.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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