Tuscan White Bean and Parmesan Soup

1. Prepare Beans and Parmesan Rinds

Begin by placing your soaked and drained cannellini beans into a 5- to 8-quart slow cooker. Season them generously with kosher salt and black pepper. This early seasoning will enhance the beans' flavor as they cook.

2. Add Wheat Berries and Parmesan Rinds

Add the Parmesan rinds and wheat berries to the slow cooker with the beans. These rinds will infuse the soup with a rich, savory depth as they simmer.

3. Cook Onions and Fennel

In a large skillet, warm the olive oil over medium heat. Add the finely chopped onion along with a pinch of salt, and cook for about 5 minutes until the onion is softened and lightly browned.

4. Add Fennel

Next, add the chopped fennel and continue cooking for another 5 minutes until it’s softened and has a hint of color.

5. Stir in Celery and Garlic

Stir in the sliced celery and roughly chopped garlic, cooking them for about 1 minute until they start to soften and release their aromas.

6. Add Fennel Seeds and Red-Pepper Flakes

Sprinkle in the fennel seeds and red-pepper flakes, cooking for another minute until they become fragrant.

7. Add Rosemary and Wine

Add the rosemary sprigs and pour in the dry white wine, letting it bubble and reduce until it’s almost dry, which should take about 2 minutes.

8. Combine Mixture in Slow Cooker

Scrape this fragrant mixture into the slow cooker with the beans, Parmesan rinds, and wheat berries. Pour in the chicken stock and season with a bit more salt. Cover and cook on low for 8 to 10 hours, until the beans are creamy and the wheat berries are tender.

9. Finish and Serve

Once the cooking time is up, remove the rosemary sprigs from the slow cooker. Stir in the chopped parsley, lemon juice, and reserved fennel fronds. Taste the soup and adjust the seasoning if necessary. Serve the soup hot, topped with a generous sprinkle of grated Parmesan.