Brothy White Beans with Parmesan & Lemon Recipe
This comforting Brothy White Beans recipe features tender white beans simmered slowly with aromatic shallots, garlic, thyme, and a parmesan rind, creating a rich and flavorful broth. Finished with fresh lemon, parsley, and Parmesan cheese, it’s a hearty, rustic dish perfect for warming up any meal.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
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
For Serving
- 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 olive oil over medium-low heat. Add the thinly sliced shallots, garlic, and thyme sprigs. Cook gently until the shallots are translucent and the mixture is aromatic, about 5 to 7 minutes, stirring occasionally to avoid burning.
- Add Beans and Broth: Stir in the soaked white beans, chicken stock, and parmesan rind. Increase the heat to bring the mixture to a low simmer.
- Simmer Beans: Cover the pot and let the beans simmer gently for 1 1/2 to 2 hours, or until the beans are tender and creamy. Check occasionally to ensure the liquid level remains adequate; add water or stock if necessary.
- Prepare to Serve: Once the beans are tender, remove the parmesan rind and thyme stems from the pot. Season the broth with salt to taste.
- Serve: Ladle the brothy beans into bowls. Top each serving 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 with thick slices of toasted bread and grated Parmesan cheese on the side for extra richness.
Notes
- Soaking the beans overnight greatly reduces cooking time and improves digestibility.
- You can substitute chicken stock with vegetable stock to make the dish vegetarian.
- The parmesan rind adds depth and umami; don’t skip it if possible.
- Adjust seasoning at the end after removing the rind to avoid over-salting.
- This dish can be made ahead and reheated gently—add a splash of stock or water to loosen if it thickens.
