Brothy White Beans with Parmesan & Lemon
A comforting and nutritious dish of white beans simmered in a flavorful broth, enhanced with parmesan and lemon, perfect for any occasion.
Ingredients
Main Ingredients
- 3 tbsp olive oil
- 2 large shallots (thinly sliced)
- 3 cloves garlic (thinly sliced)
- 3 sprigs thyme
- 1 cup dried white beans (soaked overnight and strained) e.g., navy beans, cannellini beans, great northern beans, or lima beans
- 6 cups chicken stock preferably homemade
- 1 hunk parmesan rind about 3 inches
- to taste Salt and pepper
- 4 thick slices toasted bread
- Freshly grated parmesan cheese
- Lemon slices
- 1/4 cup minced parsley optional
Instructions
Preparation
- Soak the dried white beans overnight, then strain them before starting the recipe.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the sliced shallots and garlic, stirring until they become translucent and fragrant, about 5 minutes.
- Toss in the thyme sprigs and sauté for another minute.
- Add the soaked white beans to the pot, then pour in the chicken stock and include the parmesan rind.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 40-45 minutes, or until the beans are tender.
- Season with salt and pepper as desired.
- Ladle the hearty broth and beans into bowls. Top with toasted bread, freshly grated parmesan, a squeeze of lemon juice, and parsley.
Notes
Tips: Don't skip the parmesan rind for depth of flavor. Customize with different herbs or make it vegan by using vegetable stock and omitting the rind.