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Shared By Grace Warren Atwood

Pressure Cooker White Bean-Parmesan Soup

Ingredients

  • ¼ cup olive oil
  • 1 large onion, finely chopped
  • Kosher salt and black pepper
  • 1 fennel bulb, cored and finely chopped, fronds roughly chopped and reserved
  • 3 celery stalks, sliced 1/2-inch thick
  • 6 garlic cloves, roughly chopped
  • 1 teaspoon fennel seeds
  • 1 teaspoon red-pepper flakes
  • 2 sprigs fresh rosemary or 1 teaspoon dried rosemary, crushed
  • ½ cup dry white wine
  • 7 to 8 cups chicken stock or broth
  • 1 pound dried cannellini beans (see Tip)
  • 1 cup wheat berries
  • 8 ounces Parmesan, rind removed and reserved
  • 1 small bunch flat-leaf parsley, stems discarded and leaves chopped
  • 3 tablespoons fresh lemon juice (from 1 large lemon)

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