Why You’ll Love This Recipe

This dish is the epitome of comfort food, with tender white beans soaking up rich flavors from aromatic shallots, garlic, and thyme. The addition of Parmesan rind while cooking imparts a deep, savory flavor, and the lemon juice adds a zesty freshness that balances everything perfectly. It’s simple to make yet full of satisfying flavors.

Ingredients

3 tablespoons olive oil
2 large shallots, thinly sliced
3 cloves garlic, thinly sliced
3 sprigs thyme
1 cup dried white beans (navy beans, cannellini beans, or great northern beans), soaked overnight and drained
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, for garnish
Lemon slices
1/4 cup minced parsley (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the shallots, garlic, and thyme. Sauté until the shallots become translucent and aromatic.
Simmer the Beans: Add the soaked beans, chicken stock, and Parmesan rind to the pot. Bring to a low simmer, cover, and cook for 1 ½ to 2 hours, until the beans are tender and creamy.
Finish the Dish: Remove and discard the Parmesan rind and thyme stems. Season the beans with salt and pepper to taste. Ladle the beans and broth into bowls, topping with freshly cracked black pepper, a drizzle of olive oil, and a squeeze of lemon.
Serve: Enjoy with a thick slice of toasted bread and freshly grated Parmesan cheese.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Variations

Add Vegetables: Add diced carrots, celery, or spinach for extra flavor and texture.
Spicy Kick: For a bit of heat, stir in some red pepper flakes or a finely chopped chili.
Vegetarian Option: Substitute the chicken stock with vegetable stock for a vegetarian-friendly version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stove over medium heat, adding a bit more stock if needed to loosen the beans and broth.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can use canned beans. Just be sure to drain and rinse them, and reduce the cooking time to about 20 minutes.

Can I make this recipe ahead of time?

Yes, this dish can be made ahead of time and stored in the fridge. The flavors will meld even more, making it even more delicious the next day.

Can I use a different type of cheese?

Yes, if you don’t have Parmesan, you can use Pecorino Romano or Grana Padano for a similar flavor profile.

How do I make this dish vegetarian?

Simply use vegetable stock instead of chicken stock and skip the Parmesan rind, or substitute with a vegetarian-friendly cheese rind.

What if I don’t have fresh thyme?

You can substitute dried thyme. Use about 1 teaspoon of dried thyme for every 3 sprigs of fresh thyme.

Can I freeze leftovers?

Yes, you can freeze this dish. Store it in an airtight container and freeze for up to 3 months. Reheat thoroughly when ready to eat.

What should I serve this with?

This dish pairs well with crusty bread, grilled chicken, or as a side to a light salad.

How can I make this recipe spicier?

Add a pinch of red pepper flakes or fresh chili to the sautéed aromatics for a spicy kick.

Can I use a slow cooker for this recipe?

Yes, you can cook this recipe in a slow cooker. After sautéing the aromatics, transfer everything to the slow cooker and cook on low for 6-8 hours, until the beans are tender.

Can I add meat to this dish?

Yes, diced pancetta or bacon would be a great addition for a meaty version of this dish.

Conclusion

Brothy White Beans with Parmesan & Lemon is a comforting and hearty dish that is easy to make and full of flavor. Whether enjoyed as a side or as a main dish, it’s a perfect way to warm up on a cold day. The rich broth, tender beans, and fresh lemon combine to create a satisfying meal that everyone will love.

Brothy White Beans with Parmesan & Lemon

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Author: Chef Sara
Total Time: 2 hours 10 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This cozy and comforting Brothy White Beans with Parmesan & Lemon recipe brings together tender white beans, savory chicken stock, fresh herbs, and a hint of lemon for a satisfying, hearty dish. It’s the perfect meal for chilly days, packed with flavor and easy to prepare.

Instructions

Sauté Aromatics:
In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the shallots, garlic, and thyme. Sauté until the shallots become translucent and aromatic.
Simmer the Beans:
Add the soaked beans, chicken stock, and Parmesan rind to the pot. Bring to a low simmer, cover, and cook for 1 ½ to 2 hours, until the beans are tender and creamy.
Finish the Dish:
Remove and discard the Parmesan rind and thyme stems. Season the beans with salt and pepper to taste.
Serve:
Ladle the beans and broth into bowls, topping with freshly cracked black pepper, a drizzle of olive oil, and a squeeze of lemon. Serve with a thick slice of toasted bread and freshly grated Parmesan cheese.

Notes

Add vegetables like diced carrots, celery, or spinach for more texture.

For a spicy version, add red pepper flakes or a finely chopped chili.

For a vegetarian version, use vegetable stock and skip the Parmesan rind or substitute with a vegetarian-friendly cheese rind.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Soup, Stew, Main Dish, Comfort Food
Method: Stovetop, Simmer
Cuisine: Mediterranean, Italian