Ingredients
– 1 cup dried white beans (such as cannellini or great northern)
– 4 cups vegetable broth (or chicken broth for non-vegetarian)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, diced
– 1 stalk of celery, diced
– 1 bay leaf
– 1 lemon (juice and zest)
– 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
– Salt and pepper, to taste
– ½ cup grated Parmesan cheese, plus more for serving
– Fresh parsley, chopped, for garnish
Instructions
Creating Brothy White Beans with Parmesan & Lemon is simple when you follow these steps:
1. Soak the Beans: Rinse the dried white beans. If time permits, soak them in water overnight. If you’re short on time, a quick soak method can be used by boiling them in water for 2 minutes, then letting them sit for 1 hour.
2. Prepare the Broth: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until softened.
3. Add Garlic and Herbs: Stir in the minced garlic, thyme, and bay leaf. Cook for another 1-2 minutes until fragrant.
4. Combine Ingredients: Drain the soaked beans and add them to the pot. Pour in the vegetable broth, lemon juice, and zest. Season with salt and pepper.
5. Simmer: Bring everything to a gentle boil. Reduce heat to low and cover the pot. Let it simmer for 30 minutes or until the beans are tender.
6. Finish the Dish: Stir in the grated Parmesan cheese, allowing it to melt into the broth. Adjust seasoning as needed.
7. Serve: Remove the bay leaf before serving. Ladle the soup into bowls, and garnish with additional Parmesan and fresh parsley.
These straightforward steps will help you create an amazing flavor experience that makes Brothy White Beans with Parmesan & Lemon a cherished recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Fat: 7g
- Protein: 15g