Subj : Crockpot N.Y. Times - 13
To   : All
From : Dave Drum
Date : Wed Mar 27 2024 16:03:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Dear Vegans, if you are trying to save the animals - stop eating their
ood!
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.