SLOW-COOKER WHITE BEAN PARMESAN SOUP
Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome soup taste like an incredible indulgence. So don't ever throw them away. They keep in the freezer indefinitely. The wheat berries here are also a great match for the slow cooker. While they may not be the most glamorous grains, they hold their shape and take a conveniently long time to get tender. You can find them at many grocery or natural-foods stores, as well as online. But you can also substitute farro or spelt (whole grains but not pearled). Just note that they'll cook faster and may end up quite soft after an 8-hour cook time.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the 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. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) 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.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 13 grams, Carbohydrate 86 grams, Fat 23 grams, Fiber 18 grams, Protein 42 grams, SaturatedFat 9 grams, Sodium 1191 milligrams, Sugar 9 grams
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Nurnabi Net Tube
[email protected]This soup is a must-try for white bean lovers!
Abdirahman Ahmed
[email protected]I'm going to try this soup tonight. It looks delicious!
Farhim Ahmed
[email protected]This soup is a great way to use up leftover white beans. It's also very affordable and easy to make.
Lucky Tseka
[email protected]I love the creamy texture of this soup. It's so comforting and satisfying.
shankar bahadur sapkota
[email protected]This soup is delicious! I've made it several times and it's always a hit. It's so easy to make and it's perfect for a cold winter day.
Kaitlyn Super
[email protected]This soup was a bit bland for my taste. I added some extra salt, pepper, and garlic powder, and it was much better. I also think it would be good with some chopped bacon or sausage.
Md Masud Rana Sumon
[email protected]I love this soup! It's so hearty and flavorful. I always make a big batch and freeze some for later. It's also great for potlucks.
Nuru Zakiu
[email protected]This soup was easy to make and very tasty. I used low-sodium chicken broth and added some chopped kale. It was a great way to use up some leftover white beans.
Babu_official
[email protected]I'm not a big fan of white beans, but this soup was delicious! The Parmesan cheese and herbs really balanced out the flavor of the beans. I would definitely make this again.
Akeelu Ibraheemkinging
[email protected]This soup was amazing! It was so creamy and flavorful. I added some extra garlic and Parmesan cheese, and it was perfect. My family loved it, and I will definitely be making it again.