Soak cannellini beans overnight.

In a large pot, brown the sausage. Drain any excess grease.

Add the chopped fennel and onion to the pot and cook until softened.

Add the soaked and drained cannellini beans, fennel seeds, and enough water to cover the beans. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30-45 minutes, adding water as needed.

Add the diced tomatillos and Parmesan rinds to the pot. Continue to simmer for another 15 minutes.

Remove the Parmesan rinds. Return the cooked sausage to the pot.

Season with salt and pepper to taste.

Serve hot, garnished with minced green onions and parsley. Enjoy with crusty bread.