Brothy 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.
