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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Chidiogo Ugonna
[email protected]I was looking for a new white bean soup recipe, and this one did not disappoint! It's creamy and flavorful, and the Parmesan cheese adds a nice touch. I will definitely be making this soup again.
Changez Khan
[email protected]This soup is a great way to use up leftover white beans. It's also a very affordable soup to make. I love that it's a healthy soup, too. I will definitely be making this soup again.
Sharron Watkins
[email protected]I'm not a big fan of white bean soup, but this recipe changed my mind. It's so delicious and comforting. I love the addition of Parmesan cheese and fresh thyme. I will definitely be making this soup again.
Rebecca Haddad
[email protected]This soup is a keeper! It's so easy to make and so delicious. I love that it's a healthy soup, too. I've made it several times, and it's always a hit with my family and friends.
MOVIES HOOD4U
[email protected]I made this soup for my family, and they all loved it! It's a great soup for a weeknight meal. It's easy to make, and it's very affordable.
SENZO DLULISA
[email protected]This soup is delicious! I love the combination of white beans, Parmesan cheese, and fresh thyme. It's the perfect soup for a cold winter day.
Ty Williams
[email protected]I was looking for a new white bean soup recipe, and this one did not disappoint! It's creamy and flavorful, and the Parmesan cheese adds a nice touch. I will definitely be making this soup again.
caleb omwaka
[email protected]This soup is a great way to use up leftover white beans. It's also a very affordable soup to make. I love that it's a healthy soup, too. I will definitely be making this soup again.
Marta Degu
[email protected]This soup is amazing! It's so creamy and flavorful, and the Parmesan cheese adds a delicious touch. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again and again.
Logan Kellett
[email protected]I made this soup for my family, and they all loved it! It's a great soup for a weeknight meal. It's easy to make, and it's very affordable.
Lokman Dine
[email protected]This soup is delicious! I love the combination of white beans, Parmesan cheese, and fresh thyme. It's the perfect soup for a cold winter day.
Vado Mendoza
[email protected]I was looking for a new white bean soup recipe, and this one did not disappoint! It's creamy and flavorful, and the Parmesan cheese adds a nice touch. I will definitely be making this soup again.
Banak
[email protected]This soup is a keeper! It's so easy to make and so delicious. I love that it's a healthy soup, too. I've made it several times, and it's always a hit with my family and friends.
Charlyn Luchavez
[email protected]I'm not a big fan of white bean soup, but this recipe changed my mind. It's so delicious and comforting. I love the addition of Parmesan cheese and fresh thyme. I will definitely be making this soup again.
Pogba Bruno
[email protected]I made this soup for a party, and it was a huge hit! Everyone loved it. I especially liked that it's so easy to make. I just threw all the ingredients in my slow cooker and let it cook all day. It's the perfect soup for a busy weeknight.
Sena Slaughter
[email protected]This soup is amazing! It's so creamy and flavorful, and the Parmesan cheese adds a delicious touch. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.