White Bean Parmesan Soup | Recipe Cloud App

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