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White Bean Parmesan Soup
Ingredients
- 1 pound dry cassoulet beans, soaked overnight and drained
- Salt and pepper, to taste
- 8 oz. Parmesan, hard rinds cut off and reserved, the rest grated for serving
- 1 cup wheat berries
- ¼ cup ENZO Organic Extra Virgin Olive Oil
- 1 large onion, finely chopped
- 1 fennel bulb, cored and finely chopped, fronds roughly chopped and reserved
- 3 celery stalks, ½”-thick slices
- 6 garlic cloves, roughly chopped
- 1 tsp. fennel seeds
- 1 tsp. red-pepper flakes
- 2 sprigs fresh rosemary
- ½ cup dry white wine
- 6 cups chicken stock or broth
- Leaves from 1 small bunch flat-leaf parsley, chopped
- Juice of 1 large lemon
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