White Bean Parmesan Soup
The photo could be better, but the soup is delicious. The recipe called for making it in a slow cooker, but I made it on the stove. Perfect for the winter days ahead. Note – I quadrupled the recipe with no problems.
- 1 lb dry cannellini beans – SOAKED OVERNIGHT
- 8 ounces Parmesan rind (the rest can be used for grating over the soup)
- 1 cup wheat berries ( I used farro)
- 1 large sweet onion – finely chopped
- 1 fennel bulb – cored and chopped
- 3 celery stalks, sliced 1/2″ thick
- 1 tsp. fennel seeds
- 1 tsp. red pepper flakes (adds a kick)
- 2 sprigs rosemary (I put these in a spice sack so the leaves wouldn’t get in the soup)
- 1/2 cup dry white wine
- 6 cups chicken stock
- Juice of one lemon
Don’t forget to soak the beans overnight. Drain right before using, and then season them with salt and pepper. Add the parm rind and the wheat berries (or farro).
Saute the onions for about 5 minutes in a large soup pot. Add the fennel to the onion and saute for another 5 minutes. Then add the celery and soften that for about one minute. Now add the fennel seeds, red pepper flakes, stir for about one minute before adding the rosemary and the wine. Boil the wine down for 2 minutes until the pot is almost dry. Then add the bean mixture and combine. Next add the stock. Bring to a low boil, then down to medium low and put a lid on it. I let this hang out for about 4 hours on the stove.
Take out the rosemary sprigs, and serve with shaved Parm on top. It keeps for days in the fridge too!