If you’re craving a dish that feels like a warm hug on a chilly day, then you’re going to love this Brothy White Beans with Parmesan & Lemon Recipe. It combines tender, creamy white beans simmered in a fragrant chicken stock infused with garlic, shallots, and thyme, all brightened up with a fresh lemon squeeze and topped with nutty Parmesan cheese. This recipe wraps comfort and elegance into one bowl, making it perfect for any meal that calls for something simple yet deeply satisfying.
Ingredients You’ll Need
This recipe shines because of its straightforward ingredients, each carefully chosen to build layers of flavor without any fuss. From the richness of olive oil to the brightness of lemon, every component plays a key role in delivering a perfectly balanced bowl of brothy beans.
- Olive oil: Use a good-quality extra virgin olive oil for a fruity, silky base that sautés the aromatics beautifully.
- Shallots: Thinly sliced to melt gently into the broth, providing subtle sweetness and depth.
- Garlic: Adds a fragrant kick; slice thinly to infuse the broth without overpowering it.
- Thyme sprigs: Fresh thyme is essential for earthy herbal notes that complement the beans perfectly.
- Dried white beans: Choose navy, cannellini, great northern, or lima beans; soaking overnight ensures tender, creamy results.
- Chicken stock: Homemade is best for a rich, nuanced foundation that elevates the beans.
- Parmesan rind: Adds umami and depth, enriching the broth while it simmers.
- Salt and pepper: To season and enhance all the natural flavors.
- Toasted bread slices: Thick slices for soaking up every last bit of the luscious broth.
- Parmesan cheese: Freshly grated for sprinkling, adding a creamy, salty finish.
- Lemon slices: For that bright, zesty finish that lifts the whole dish.
- Minced parsley (optional): Adds a fresh pop of color and herbal brightness at serving time.
How to Make Brothy White Beans with Parmesan & Lemon Recipe
Step 1: Sauté Aromatics
Begin by warming the olive oil in a large pot or cast-iron Dutch oven over medium-low heat. Add the thinly sliced shallots, garlic, and thyme sprigs. Cook gently until the shallots turn translucent and the mixture fills your kitchen with inviting aromas. This slow sweat ensures the flavors meld beautifully without browning or bitterness.
Step 2: Add Beans, Stock, and Parmesan Rind
Next, add your soaked and drained white beans along with the chicken stock and the Parmesan rind into the pot. Give everything a gentle stir, then bring the mixture to a low simmer. Cover the pot and let it cook slowly for about 1 ½ to 2 hours. The beans will absorb the flavors, becoming tender and creamy, while the Parmesan rind imparts a deep umami richness to the broth.
Step 3: Finish and Season
Once the beans are soft and luscious, remove the Parmesan rind and thyme stems—no one wants to bite into those! Taste your broth and season with salt as needed, because properly seasoning is the key to unlocking the full deliciousness of this dish. A few cracks of fresh black pepper take it a step further.
Step 4: Serve with Lemon and Parmesan
Ladle the beans and their shimmering broth into bowls. Top each serving with a drizzle of extra olive oil and a refreshing squeeze of lemon juice. Grate some Parmesan cheese over the top and don’t forget a thick slice of toasted bread to dunk and soak up every flavorful drop.
How to Serve Brothy White Beans with Parmesan & Lemon Recipe
Garnishes
This Brothy White Beans with Parmesan & Lemon Recipe really sings with simple, fresh garnishes. Think freshly minced parsley for a touch of green brightness and a sprinkle of Parmesan to add a creamy, salty finish. Lemon slices on the side invite your guests to add as much citrusy zing as they like, creating a lively contrast to the creamy beans.
Side Dishes
Serve this dish alongside a crisp green salad dressed lightly with lemon vinaigrette for a refreshing balance. Roasted seasonal vegetables also work beautifully, adding variety and texture. And of course, the toasted bread slices are a perfect vehicle to enjoy every last bit of this comforting soup.
Creative Ways to Present
For a rustic country-style meal, serve the beans in shallow bowls with generous heaps of fresh herbs and a wedge of lemon on the side. If you want to dress it up, drizzle some high-quality truffle oil or sprinkle smoked paprika over the top for an earthy twist. You might also serve it in small cups as an appetizer for a casual dinner party.
Make Ahead and Storage
Storing Leftovers
This Brothy White Beans with Parmesan & Lemon Recipe keeps well in the fridge for up to 3 days. Transfer the beans along with their broth to an airtight container to keep the flavors fresh and the beans tender. The broth may thicken overnight, so stirring in a splash of stock or water before reheating can restore that perfect consistency.
Freezing
If you want to save this for later, freezing is an excellent option. Place cooled beans and broth in a freezer-safe container, leaving some room for expansion. Freeze for up to 3 months. When thawed, give it a good stir and gently reheat to enjoy the same comforting flavors whenever you want.
Reheating
Reheat the beans slowly on the stovetop over low heat to prevent the beans from breaking apart. Add a little extra chicken stock if the broth seems too thick, stirring occasionally to distribute heat evenly. Avoid using a microwave if you want to maintain the best texture and flavor, although it works in a pinch.
FAQs
Can I use canned beans instead of dried beans?
While this recipe is designed around dried beans that soak overnight for the best texture and flavor, you can substitute canned beans. Just reduce the cooking time significantly since canned beans are already cooked. Add them toward the end of cooking and heat gently to avoid turning them mushy.
Is it necessary to use a Parmesan rind?
The Parmesan rind adds a deep, savory umami richness to the broth that makes this dish uniquely flavorful. If you don’t have one, grated Parmesan cheese can add some depth, but the concentration you get from the rind during simmering is truly special.
Can this dish be made vegetarian or vegan?
You can make a vegetarian version by swapping chicken stock for a hearty vegetable stock and skipping the Parmesan rind or using a vegan Parmesan alternative. The flavors will differ slightly but remain delicious and comforting.
How long should I soak the dried white beans?
Soaking the dried white beans overnight, ideally for 6 to 12 hours, helps them soften up for even cooking and better digestibility. If you’re short on time, a quick soak by boiling beans for a few minutes and letting them sit covered for an hour can work too.
What type of bread pairs best with these brothy beans?
Thick slices of crusty bread like a rustic sourdough or an Italian country loaf are perfect for soaking up the flavorful broth. Toasting the bread adds texture and makes it sturdy enough to dunk without falling apart right away.
Final Thoughts
This Brothy White Beans with Parmesan & Lemon Recipe has become one of my go-to dishes when I want something cozy, nourishing, and packed with flavor without spending hours slaving away in the kitchen. The combination of creamy beans, fragrant herbs, sharp Parmesan, and bright lemon is irresistibly delicious. I encourage you to give this recipe a try—it might just become your new favorite comfort food too!
PrintBrothy White Beans with Parmesan & Lemon Recipe
This comforting Brothy White Beans recipe features tender white beans simmered in a flavorful broth made with shallots, garlic, thyme, chicken stock, and a Parmesan rind, finished with bright lemon and served alongside toasted bread. Perfect as a warm appetizer or light meal, the creamy beans soaking up the cheesy, savory broth deliver a simple yet deeply satisfying dish.
- Prep Time: 10 minutes (excluding bean soaking time)
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Beans and Broth
- 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 beans, great northern beans, 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 thinly sliced shallots, garlic, and thyme sprigs. Cook gently, stirring occasionally, until the shallots become translucent and the mixture is aromatic, about 5-7 minutes.
- Add Beans and Stock: Add the soaked and drained white beans to the pot along with 6 cups of chicken stock and the Parmesan rind. Stir to combine.
- Simmer the Beans: Bring the mixture up to a low simmer and then cover the pot. Let the beans cook gently for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the broth becomes creamy and flavorful.
- Finish the Broth: Remove and discard the Parmesan rind and thyme stems. Season the beans and broth to taste with salt and freshly cracked black pepper.
- Serve: Ladle the beans and broth into bowls. Drizzle a little olive oil and squeeze fresh lemon juice on top. Garnish with minced parsley if desired. Serve each bowl with a thick slice of toasted bread and a generous sprinkling of freshly grated Parmesan cheese.
Notes
- How to Soak Dried Beans: Place dried beans in a bowl and cover with cold water. Refrigerate to soak for at least 6 hours or up to 24 hours to soften beans and reduce cooking time.
- Use a good quality chicken stock for maximum flavor or substitute with vegetable stock for a vegetarian option.
- The Parmesan rind adds depth and umami to the broth; save rinds from Parmesan wedges and freeze them for future cooking.
- Adjust seasoning at the end carefully, as the stock and Parmesan rind already add some saltiness.
- Serve with crusty toasted bread to soak up the broth and add texture.
