Pressure Cooker White Bean-Parmesan Soup

cooking.nytimes.com

SandyO

¼ cup olive oil

1 large onion, finely chopped

Kosher salt and black pepper

1 fennel bulb, cored and finely chopped, fronds roughly chopped and reserved

3 celery stalks, sliced ½-inch thick

6 garlic cloves, roughly chopped

1 teaspoon fennel seeds

1 teaspoon red-pepper flakes

2 sprigs fresh rosemary or 1 teaspoon dried rosemary, crushed

½ cup dry white wine

7 to 8 cups chicken stock or broth

1 pound dried cannellini beans (see Tip)

1 cup wheat berries

8 ounces Parmesan, rind removed and reserved

1 small bunch flat-leaf parsley, stems discarded and leaves chopped

3 tablespoons fresh lemon juice (from 1 large lemon)

Directions at cooking.nytimes.com

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