White Bean Parmesan Soup

Wife, Mom and Jommie who loves to cook for my tribe. Mostly WFPB for us, omni for everyone else. Love scratch cooking and finding new ingredients or cooking techniques. Sourdough Bread is my guilty pleasure.

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

Directions at enzostable.com

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