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Brothy White Beans with Parmesan & Lemon

Brothy White Beans with Parmesan & Lemon

Creamy, brothy white beans simmered in chicken stock with herbs and finished with lemon, black pepper, and parmesan.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 412 kcal

Equipment

  • large pot
  • cast iron dutch oven

Ingredients
  

Main Ingredients

  • 3 tablespoon olive oil
  • 2 large shallots thinly sliced
  • 3 cloves garlic thinly sliced
  • 3 sprigs thyme
  • 1 cup dried white beans soaked overnight and strained
  • 6 cups chicken stock preferably homemade
  • 1 hunk parmesan rind about 3 inches
  • salt
  • pepper

For Serving

  • 4 slices thick slices of toasted bread
  • parmesan cheese
  • lemon slices
  • ¼ cup minced parsley optional

Instructions
 

Cooking Instructions

  • Saute the shallot, garlic, and thyme in olive oil over medium/low heat until translucent and aromatic.
  • Add soaked white beans, chicken stock, and parmesan rind. Bring to a low simmer, cover, and simmer for 1.5 to 2 hours until tender.
  • Remove and discard the rind and thyme stems. Taste and season with salt. Serve with a thick slice of toasted bread, cracked black pepper, olive oil, and lemon.

Notes

Dried beans need to be soaked before cooking for faster and more even cooking. Soak for at least 6 hours or up to 24 hours in cold water.

Nutrition

Serving: 1servingCalories: 412kcalCarbohydrates: 49gProtein: 22gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 11mgSodium: 526mgPotassium: 1377mgFiber: 9gSugar: 8gVitamin A: 53IUVitamin C: 18mgCalcium: 151mgIron: 7mg
Keyword Brothy White Beans, comfort food, Lemon, Parmesan, Vegetarian
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