Brothy White Beans with Parmesan & Lemon
A comforting dish of creamy, brothy white beans simmered in chicken stock with herbs, finished with lemon and parmesan.
Equipment
- large pot
- cast iron dutch oven
Ingredients
Base Ingredients
- 3 tablespoon olive oil
- 2 large shallots thinly sliced
- 3 cloves garlic thinly sliced
- 3 sprigs thyme
- 1 cup dried white beans like navy, cannellini, great northern or lima beans, soaked overnight and strained
- 6 cups chicken stock preferably homemade
- 1 hunk parmesan rind about 3 inches
- salt
- pepper
For Serving
- 4 thick slices toasted bread
- parmesan cheese
- lemon slices
- ¼ cup minced parsley optional
Instructions
Cooking Instructions
- In a large pot or cast iron dutch oven, saute the shallot, garlic, and thyme in olive oil over medium/low heat until translucent and aromatic.
- Next, add in the soaked white beans, chicken stock, and parmesan rind. Bring to a low simmer, and cover. Simmer the beans for 1 ½ to 2 hrs until they are tender and creamy.
- Remove and discard the rind and any thyme stems, taste and season with salt. Ladle the beans and broth into bowls. Top 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!
Notes
To soak dried beans: Place the dried beans in a bowl and cover with cold water. Refrigerate to soak for at least 6 hours or up to 24.
Nutrition
Serving: 1cupCalories: 412kcalCarbohydrates: 49gProtein: 22gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 11mgSodium: 526mgPotassium: 1377mgFiber: 9gSugar: 8gVitamin A: 53IUVitamin C: 18mgCalcium: 151mgIron: 7mg
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