Brothy White Beans with Parmesan & Lemon Recipe
This comforting recipe features brothy white beans simmered slowly with parmesan rind, fresh herbs, and garlic, creating a creamy, savory dish brightened by lemon and served with crusty toasted bread and parmesan cheese. Ideal for a hearty yet light meal with vibrant flavors.
- 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 fresh thyme
- 1 cup dried white beans (navy, cannellini, great northern, or lima beans), soaked overnight and drained
- 6 cups chicken stock (preferably homemade)
- 1 hunk parmesan rind (about 3 inches)
- Salt and freshly ground black pepper, to taste
To Serve
- 4 thick slices toasted bread
- Freshly grated parmesan cheese
- Fresh lemon slices
- 1/4 cup minced parsley (optional)
Instructions
- Sauté the 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 fresh thyme sprigs. Cook gently until the shallots are translucent and the mixture is fragrant, about 5-7 minutes, being careful not to brown the garlic.
- Add beans and liquids: Stir in the soaked and drained white beans, then pour in the chicken stock. Add the parmesan rind to the pot, nestling it among the beans and liquid.
- Simmer the beans: Bring the mixture to a gentle simmer over medium-low heat. Cover the pot and let the beans cook for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the broth has thickened to a creamy consistency.
- Season and finish: Remove and discard the parmesan rind and thyme stems. Taste the beans and season generously with salt and freshly ground black pepper. Ladle the beans and broth into serving bowls.
- Garnish and serve: Top each bowl with freshly cracked black pepper, a drizzle of olive oil, a squeeze of fresh lemon juice, and a sprinkle of minced parsley if using. Serve immediately alongside thick slices of toasted bread topped with freshly grated parmesan cheese.
Notes
- Soaking the beans overnight significantly reduces cooking time and improves digestibility.
- You can substitute the chicken stock with vegetable stock for a vegetarian version, omitting the parmesan rind or replacing it with a vegetarian alternative.
- Parmesan rind adds a deep, savory flavor and should be removed before serving.
- If the broth thickens too much during simmering, add a little water or stock to reach your preferred consistency.
- For extra zest, garnish with additional lemon zest or a pinch of red pepper flakes.
