Sicilian Chickpea and Escarole Soup

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Serves 6

Cooking Time 10 to 11 hours on Low or 7 to 8 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: While most Italian soups usually feature cannellini beans, in Sicily, chickpeas are the favored legume for soup. To create a Sicilian-style bean soup in our slow cooker, we started with some classic flavors of the region: onions, garlic, oregano, and red pepper flakes. Fennel, which grows wild throughout much of the Mediterranean and is common in Sicilian cooking, made a great addition; its mild anise bite complemented the nutty chickpeas. A couple of minced anchovies added a subtle meatiness (without adding fishiness). We also incorporated a leftover Parmesan rind, simmering it in the broth so that it could lend a richness and complexity that bolstered the broth’s flavor. We preferred dried chickpeas over canned; by the time the flavors of the soup had melded, the chickpeas were just tender. Escarole, stirred in at the end, perfectly rounded out our Sicilian soup, adding freshness and a nice light crunch. See the sidebar that follows the recipe.

2	fennel bulbs, cored and chopped
1	tablespoon extra-virgin olive oil
1	tablespoon minced garlic
½	teaspoon dried oregano
2	anchovy fillets, rinsed and minced
¼	teaspoon red pepper flakes
8	ounces dried chickpeas, picked over and rinsed
7	cups chicken broth
1	Parmesan cheese rind (optional)
½	head escarole, chopped coarse
	Salt and pepper
	Grated Parmesan cheese

1. Microwave fennel, oil, garlic, oregano, anchovies, and pepper flakes in bowl, stirring occasionally, until fennel is softened, about 5 minutes; transfer to slow cooker. Stir in chickpeas, broth, and Parmesan rind, if using. Cover and cook until chickpeas are tender, 10 to 11 hours on low or 7 to 8 hours on high.

2. Discard Parmesan rind. Stir in escarole, cover, and cook on high until tender, about 15 minutes. Season with salt and pepper to taste. Drizzle individual portions with extra oil and serve with Parmesan.