Description
This comforting recipe features tender white beans simmered slowly in a fragrant broth infused with shallots, garlic, thyme, and a Parmesan rind. Finished with a bright squeeze of lemon and served over toasted bread topped with Parmesan cheese, it’s a simple yet elegant dish perfect for a nourishing lunch or light dinner.
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 the 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, about 4 to 6 minutes, taking care not to brown the garlic.
- Simmer the Beans: To the pot, add the soaked and drained white beans, chicken stock, and the Parmesan rind. Increase the heat slightly and bring everything to a low simmer. Cover the pot and let the beans cook gently for 1 ½ to 2 hours, stirring occasionally, until they are tender, creamy, and the broth is infused with the flavors.
- Finish the Dish: Once the beans are soft, remove the Parmesan rind and thyme stems from the pot and discard them. Season the beans generously with salt and freshly ground black pepper to enhance the flavors.
- Serve: Ladle the brothy beans into individual bowls, topping each serving with freshly cracked black pepper, a drizzle of olive oil, and a squeeze of fresh lemon juice to brighten the flavors. Serve alongside a thick slice of toasted bread, generously sprinkled with freshly grated Parmesan cheese. Garnish with minced parsley if desired for added freshness.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- If you don’t have Parmesan rind, a good-quality Parmesan chunk can be used or omitted for a lighter broth.
- For a vegetarian version, substitute the chicken stock with vegetable broth.
- Leftover beans can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a pinch of red pepper flakes during sautéing for a subtle heat if desired.
- Prep Time: 15 minutes (plus overnight soaking time)
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
