Brothy White Beans with Parmesan & Lemon Recipe
A comforting and flavorful brothy white bean soup featuring tender white beans simmered with parmesan rind and fresh herbs, finished with bright lemon and served with toasted bread and parmesan cheese.
- Prep Time: 15 minutes (plus overnight soaking time for beans)
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings
- 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 beans, 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
For Serving
- 4 thick slices of 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. Cook gently until the shallots become translucent and the mixture is fragrant, about 5-7 minutes, being careful not to brown the garlic.
- Add beans and stock: Stir in the soaked and drained white beans, chicken stock, and parmesan rind. Bring the mixture slowly to a low simmer over medium heat.
- Simmer beans: Cover the pot and let the beans simmer gently for 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally and check liquid level, adding a bit more stock or water if needed to keep the beans covered.
- Finish soup: Once the beans are cooked through, remove and discard the parmesan rind and thyme stems. Taste and season the broth with salt.
- Serve: Ladle the brothy white beans into bowls. Top with freshly cracked black pepper, a drizzle of olive oil, and a squeeze of fresh lemon juice. Serve each bowl with a thick slice of toasted bread and a generous sprinkle of freshly grated parmesan cheese. Garnish with minced parsley if using.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Use homemade chicken stock for richer flavor, or substitute with good quality store-bought stock or vegetable stock for a vegetarian option.
- Parmesan rind adds deep umami to the broth; save rinds from cheese purchases and freeze for soups.
- Adjust the consistency by adding more stock or water if the beans absorb too much liquid during cooking.
- Optional parsley garnish adds freshness and color.
