Start by rinsing the cannellini beans under cold water. Then, soak them overnight in a large bowl of water for optimal creaminess. Drain before adding to the pot.

In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the finely chopped onion, diced fennel, and a pinch of salt. Sauté for about 5 minutes until the vegetables soften and fragrant.

Stir in the sliced celery and minced garlic, cooking for another minute until the garlic is aromatic.

Toss in 1 teaspoon of fennel seeds, a pinch of red pepper flakes, and 1 tablespoon of chopped fresh rosemary. Sauté until fragrant, then pour in ½ cup of dry white wine, cooking until mostly evaporated.

Carefully transfer the sautéed mixture to the slow cooker. Add the soaked cannellini beans, 1 cup of wheat berries, 2-3 Parmesan rinds, and 6 cups of chicken stock. Season with additional salt based on the saltiness of your stock.

Cover and set your slow cooker to low heat. Let it cook for 8-10 hours until the beans are creamy and the wheat berries are tender.

After cooking, discard the rosemary sprigs. Stir in ½ cup of chopped flat-leaf parsley and 2 tablespoons of fresh lemon juice.

Ladle the soup into bowls and top with freshly grated Parmesan.