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Brothy White Beans with Parmesan + Lemon
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Brothy White Beans with Parmesan + Lemon

Creamy, brothy white beans cooked in savory chicken stock with lemon, olive oil and parmesan cheese!
Cook Time2 hrs
Course: dinner


  • 1 c dried white beans soaked overnight and strained
  • 6 c chicken stock preferably homemade
  • 3 tbsp olive oil
  • 3 cloves garlic thinly sliced
  • 2 shallot thinly sliced
  • 1 hunk parmesan rind about 3 inches
  • 3 sprigs thyme
  • salt and pepper
  • toasted bread and grated parmesan for serving
  • 1 lemon


  • In a large pot or cast iron dutch oven, saute the shallot, garlic, and thyme over medium/low heat until translucent and aromatic. Next, add in the soaked white beans, chicken stock, and parmesan rind. Bring to a simmer and cover. Simmer the beans for 1 1/2 to 2 hrs until they are tender and creamy.
  • Remove and discard the rind and any thyme stems, taste and season with salt if necessary. 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!


Soaking Beans:
The dried beans do need to be soaked ahead of time. To do this place the dried beans in a bowl and cover with cold water. Put the beans in the refrigerator to soak for at least 6 hours or up to 24.