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

      Title: Slow-Cooker White Bean Parmesan Soup
 Categories: Beans, Cheese, Vegetables, Chilies, Wine
      Yield: 4 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 cl Garlic; rough chopped
      1 ts Fennel seeds
      1 ts Red-pepper flakes
      2    Fresh rosemary sprigs
    1/2 c  Dry white wine
      6 c  Chicken stock or broth
      1 sm Bunch flat-leaf parsley
           - leaves; chopped
      1 lg Lemon; juice of

  Put the soaked, drained beans in a 5 to 8 qt 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 ts salt, if you are using low-sodium
  broth, or 1 ts 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.

  Recipe by Sarah DiGregorio

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

  Uncle Dirty Dave's Archives

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