1 lb beans of your choice, soaked overnight (I like cranberry beans or the Rancho Gordo Yellow Eyes, pictured)
8oz Parmesan rinds
1 cup wheat berries or farro, rinsed
2 T olive oil
1 medium onion, 1 large leek or 2 smaller leeks, diced
1 cup celery, diced (about 2 rib)
3 cloves of garlic, minced
1 fennel bulb, diced
2 Tbs Bobbie's Boat Sauce, Classic or Hot
Spring of fresh rosemary, thyme, and or bay leaf, in bouquet garni
1 bunch of escarole, kale, or any hearty green, coarsely chopped.
6 cups stock or water
salt and pepper to taste
1 lemon
Preparation
Drain your beans and place in slow cooker along with parmesan rinds and wheat berries
In a pot on the stove, heat olive oil, soften onions then add celery, garlic, fennel and whatever other vegetables you're working with. Hold off on the greens.
After about 5 minutes, add Boat Sauce and stir actively for a couple of minutes, allowing the flavors to deepen.
When vegetables have sealed in adequate flavor, add to the slow cooker along with the greens and the stock. This may look like it barely will hold but the greens will cook down.
Sprinkle with ample salt and set the slow cooker to cook on LOW for 8 hours, or longer if the beans and berries need it. When done, squeeze lemon into the soup and taste for seasoning. Remove bouquet garni and rinds (or leave them in, but don't serve them, lol)
Add salt and pepper to taste, and for best results make the day before you plan to serve it. Serve with a drizzle of nice olive oil, a jammy egg, and some extra squeezes of Bobbie's Boat Sauce.
