Description
Brothy White Beans with Parmesan & Lemon is a comforting, hearty dish featuring tender white beans simmered slowly in a flavorful broth infused with garlic, shallots, thyme, and Parmesan rind. Finished with fresh lemon juice, grated Parmesan, and served alongside toasted bread, this rustic recipe offers a creamy texture and bright, savory flavors perfect for a cozy meal.
Ingredients
Scale
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 thinly sliced shallots, garlic, and thyme sprigs. Sauté gently until the shallots become translucent and release a fragrant aroma, being careful not to brown them.
- Simmer the Beans: Add the soaked and drained white beans to the pot, then pour in the chicken stock along with the Parmesan rind. Bring the mixture to a low simmer, cover with a lid, and cook gently for 1 ½ to 2 hours, or until the beans are tender, creamy, and fully cooked through.
- Finish the Dish: Remove the Parmesan rind and thyme stems from the pot and discard them. Season the bean broth with salt and freshly cracked black pepper to taste, stirring well to combine the flavors.
- Serve: Ladle the warm beans and their broth into serving bowls. Top each bowl with an extra drizzle of olive oil, a squeeze of fresh lemon juice, and a sprinkle of freshly grated Parmesan cheese. Garnish with minced parsley if desired. Serve accompanied with thick slices of toasted bread and lemon wedges on the side.
Notes
- Soaking the white beans overnight is essential for even cooking and better digestibility.
- You can substitute chicken stock with vegetable stock to make the recipe vegetarian-friendly.
- If you prefer a thicker broth, gently mash some of the beans against the side of the pot before serving.
- For an extra flavor boost, you can add a pinch of crushed red pepper flakes while sautéing aromatics.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day as flavors meld.
