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.
Ingredients
For the Beans:
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)
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
