1 cup dried cannellini beans, soaked in water and overnight, and drained
6 cup chicken or vegetable broth
2 large tomatoes, chopped (3 cups)
2 cup chopped onion
1 fennel bulb, chopped
1 small piece of Parmesan rind (2 inches or 1 oz)
2 large cloves garlic, minced
½ cup elbow macaroni (optional)
4 cup diced zucchini (10 oz)
2 cup baby kale or spinach
1 tablespoon fresh lemon juice
1 teaspoon kosher salt (optional)
Freshly grated Parmesan to serve
Fresh snipped basil (optional)
Fresh snipped oregano (optional)
Add soaked beans, broth, tomato, onion, fennel, tomatoes, Parmesan rind, and garlic to a 4-to 6-quart slow cooker. Cover and cook until the beans are tender (on low for 8 to 9 hours or high for 4 to 5 hours). If you aren’t able to soak the beans overnight, add dried beans to the slow cooker with the other ingredients, pour in an extra cup of broth, and cook for 6 hours on high or 10 hours on low.
Add pasta, if using, during last 20 minutes of cooking time. Add zucchini and baby kale. Cover and cook until zucchini are tender, 10 to 20 minutes. Remove Parmesan rind. Add lemon juice, stir, and add salt, if using. Serve in bowls topped with freshly grated Parmesan. Garnish with basil and oregano, if using.
Store leftover soup in an airtight container and freeze up to 3 months.