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Slow Cooker Cannellini Bean and Wheat Berry Stew

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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 6

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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