White Bean Parmesan Soup
Cozy Up with Slow Cooker Cannellini Bean and Wheat Berry Stew
As the weather cools, there’s nothing quite like a hearty, flavorful stew to warm you from the inside out. This Slow Cooker Cannellini Bean and Wheat Berry Stew is a true comfort food champion – packed with wholesome ingredients, incredibly easy to make, and bursting with savory goodness. It’s the kind of dish that fills your kitchen with a delicious aroma and leaves you feeling completely satisfied.
This isn’t your average bean stew. The addition of wheat berries adds a lovely chewy texture and a nutty flavor that complements the creamy cannellini beans beautifully. We’ve also incorporated fennel, which lends a subtle anise note that elevates the entire dish. And the secret ingredient? Parmesan rinds! They simmer away in the stew, imparting a rich, umami depth that you won’t believe.
Why You’ll Love This Stew:
- Effortless Cooking: The slow cooker does all the work, making this a perfect weeknight meal.
- Healthy & Hearty: Packed with protein, fiber, and complex carbohydrates.
- Flavorful & Aromatic: A delightful combination of savory, nutty, and slightly sweet flavors.
- Budget-Friendly: Uses simple, accessible ingredients.
Tips for the Best Stew:
- Soaking the Beans: Don’t skip the overnight soaking! It helps the beans cook evenly and reduces cooking time.
- Parmesan Rinds: Save those Parmesan rinds! They’re a game-changer for flavor.
- Fresh Herbs: The rosemary and parsley add a bright, fresh finish. Don’t be shy with them!
- Adjust to Your Taste: Feel free to add more or less red pepper flakes depending on your spice preference.
Serving Suggestions:
Serve this stew with a crusty loaf of bread for dipping, a simple side salad, or a sprinkle of extra grated Parmesan cheese and reserved fennel fronds. It’s also fantastic reheated the next day – the flavors meld together even more beautifully!
Frequently Asked Questions
Q: Can I use canned cannellini beans instead of dried?
A: While dried beans offer the best texture and flavor, you can use two 15-ounce cans of cannellini beans, rinsed and drained. Add them during the last hour of cooking.
Q: Can I substitute other grains for wheat berries?
A: Barley or farro would be good substitutes for wheat berries, though they may affect the cooking time.
Q: Can I make this stew vegetarian?
A: Absolutely! Simply substitute vegetable broth for the chicken stock.
Q: How long can I store leftover stew?
A: Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days.
Slow Cooker Cannellini Bean and Wheat Berry Stew
Ingredients
- 8 cups chicken stock or broth
- 1 lb dry cannellini beans soaked overnight and drained
- 8 oz Parmesan hard rinds, cut off and reserved
- 1 cup wheat berries
- ¼ cup olive oil
- 1 large onion finely chopped
- 1 bulb fennel cored and finely chopped
- 3 stalks celery sliced ½-inch thick
- 6 cloves garlic roughly chopped
- 1 tsp fennel seeds
- 1 tsp red-pepper flakes
- 2 sprigs fresh rosemary
- ½ cup dry white wine
- ¼ cup chopped parsley leaves
- 1 large lemon juice of
- to taste Kosher salt
- to taste black pepper
- to taste grated Parmesan
- ¼ cup reserved fennel fronds
Instructions
- Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the reserved Parmesan rinds and the wheat berries.
- Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened, and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red-pepper flakes and cook for 30 seconds more.
- Add the wine and cook, scraping up any browned bits, until almost evaporated, about 2 minutes. Add to the slow cooker.
- Add the rosemary sprigs to the slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the beans and wheat berries are tender.
- Remove the rosemary sprigs. Stir in the parsley and lemon juice. Season with salt and pepper to taste. Serve topped with grated Parmesan and reserved fennel fronds.
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