slow-cooker white bean parmesan soup (This is good.)

Published: Tue, 05/27/25

** real recipe * not much else * summer soup * rinds **

(This is good.) slow-cooker white bean parmesan soup (bean, rosemary sprig) / These are my words & pictures, but the recipe is 99.9% Sarah DiGregario (NYT). / (many many small white beans on a green surface)

* soak WHITE BEANS (1 pound) overnight. Drain, rinse, & put in a slow cooker. / * Add a big PARMESAN RIND, plenty of SALT & PEPPER, & a cup of WHEAT BERRIES / (yellowy rectangles, one with PARM REG written on it in pin-pricked letters)

Chop finely 1 LARGE ONION, 1 FENNEL BULB (save the leaves), 3 CELERY STALKS. Chops 6 CLOVES GARLIC. / (fennel bulb closeup with celery stalk and onion cross-section at the edges) / * Sauté the onion in 1/4 c OLIVE OIL slowly for about 5 min. Addfennel & cook 5 more min. (until soft). / * Add celery & garlic, & cook another minute. / * Add 1 tsp FENNEL SEEDS and a teensy bit of RED PEPPER FLAKES and cook another minute.

/ (rosemary sprigs, garlic cloves, wheat berries, chili flakes, fennel seeds) / * Add a couple of bid ROSEMARY SPRIGS and 1/2 c WINE. Cook until almost all liquid is gone.

* Put all this in the slow cooker with the beans and 6 CUPS CHICKEN BROTH. (Use some broth to rinse the good stuff out of the skillet & into the cooker.) / * Cook on Low for at least 8 hours. / Take out the parm rind & rosemary. / Chop up the reserved FENNEL FRONDS and a BUNCH OF PARSLEY LEAVES. Juice 1 1/2 LEMONS. / (lemon cross-section, hairy little fennel leaves, parsley leaves) / * When beans are tender, add herbs & lemon juice just before
serving. Add more salt, pepper, and/or a little lemon zest as needed. / * Serve with a lot of grated parmesan! And baguette!

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