Brothy White Beans with Parmesan & Lemon Recipe
Introduction
This brothy white bean dish is a comforting and flavorful meal that’s simple to prepare. Creamy beans simmered with Parmesan and lemon create a delightful combination perfect for any season.
Ingredients
- 3 tbsp olive oil
- 2 large shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 sprigs thyme
- 1 cup dried white beans (navy, cannellini, great northern, or lima), soaked overnight and strained
- 6 cups chicken stock (preferably homemade)
- 1 hunk Parmesan rind (about 3 inches)
- Salt and pepper, to taste
- 4 thick slices of toasted bread
- Parmesan cheese, for grating
- Lemon slices, for serving
- 1/4 cup minced parsley (optional)
Instructions
- Step 1: In a large pot or cast iron Dutch oven, heat the olive oil over medium-low heat. Add the sliced shallots, garlic, and thyme sprigs and sauté until the shallots are translucent and the mixture is aromatic, about 5 minutes.
- Step 2: Stir in the soaked white beans, chicken stock, and Parmesan rind. Bring the mixture to a low simmer, then cover and cook gently for 1 1/2 to 2 hours, or until the beans are tender and creamy.
- Step 3: Remove the Parmesan rind and thyme stems from the pot. Taste the broth and season with salt as needed.
- Step 4: Ladle the beans and broth into serving bowls. Top with freshly cracked black pepper, a drizzle of olive oil, and a squeeze of lemon juice.
- Step 5: Serve immediately with thick slices of toasted bread and freshly grated Parmesan cheese. Garnish with minced parsley if desired.
Tips & Variations
- For a vegetarian version, substitute the chicken stock with vegetable broth.
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- Add a pinch of crushed red pepper flakes when sautéing for a subtle spicy kick.
- Swap lemon slices for a splash of white wine vinegar for a different tangy note.
Storage
Store leftover beans and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or additional stock to loosen the broth if it has thickened. Avoid boiling to preserve the texture of the beans.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned white beans instead of dried?
Yes, canned white beans can be used to save time. Reduce the cooking time and add them after sautéing the aromatics, then simmer for about 20 minutes to meld flavors.
What can I do if I don’t have a Parmesan rind?
If you don’t have a Parmesan rind, you can add extra Parmesan cheese during cooking or skip it entirely. The broth will still be flavorful from the other ingredients.
PrintBrothy White Beans with Parmesan & Lemon Recipe
This comforting recipe features brothy white beans simmered slowly with aromatic shallots, garlic, thyme, and a parmesan rind, resulting in a creamy and flavorful dish. Finished with a squeeze of fresh lemon, a drizzle of olive oil, and served alongside toasted bread and parmesan cheese, this hearty and elegant meal is perfect for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Main Ingredients
- 3 tbsp olive oil
- 2 large shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 3 sprigs thyme
- 1 cup dried white beans (navy, cannellini, great northern, or lima beans), soaked overnight and strained
- 6 cups chicken stock (preferably homemade)
- 1 hunk parmesan rind (about 3 inches)
- Salt and pepper, to taste
To Serve
- 4 thick slices toasted bread
- Parmesan cheese, freshly grated
- Lemon slices
- 1/4 cup minced parsley (optional)
Instructions
- Sauté Aromatics: In a large pot or cast iron Dutch oven, heat the olive oil over medium-low heat. Add the thinly sliced shallots, garlic, and thyme sprigs. Sauté gently until the shallots become translucent and the mixture is aromatic, taking care not to brown the garlic.
- Add Beans and Simmer: Add the soaked and strained white beans into the pot along with the chicken stock and the parmesan rind. Stir gently, then bring the mixture to a low simmer. Cover the pot with a lid and let it simmer slowly for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the broth becomes creamy and flavorful.
- Finish and Serve: Remove and discard the parmesan rind and thyme stems. Taste the broth and season with salt as needed. Ladle the beans and broth into bowls. Top each serving with freshly cracked black pepper, a drizzle of olive oil, and a squeeze of fresh lemon juice. Garnish with minced parsley if desired, and serve alongside a thick slice of toasted bread topped with freshly grated parmesan cheese.
Notes
- For best results, soak the white beans overnight to reduce cooking time and improve texture.
- If you do not have parmesan rind, you can use a wedge of parmesan cheese for flavor but avoid overcooking it to prevent bitterness.
- Leftover beans make a great base for a creamy soup or can be mashed as a side dish.
- You can substitute vegetable stock to make the dish vegetarian, and ensure parmesan cheese is vegetarian-friendly.
- Adding parsley is optional but adds a fresh, herby note to the dish.
Keywords: white beans soup, parmesan beans, lemon white beans, brothy beans recipe, Italian bean soup
