Name: Brothy White Beans with Parmesan & Lemon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; ½ teaspoon red pepper flakes (optional); 2 cans (15 oz each) cannellini beans, drained and rinsed; 3 cups low-sodium vegetable or chicken broth; 1 teaspoon fresh thyme leaves or ½ teaspoon dried; ½ teaspoon salt; ¼ teaspoon black pepper; zest and juice of 1 lemon; ½ cup grated Parmesan cheese, plus more for serving; 2 cups baby spinach or kale (optional); For Serving: fresh parsley, chopped for garnish; crusty bread (optional)

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Brothy White Beans with Parmesan & Lemon is the kind of cozy, vibrant meal that hits every note: comforting yet light, hearty yet fresh, and so effortlessly delicious that you’ll want to make it again and again. Tender cannellini beans bathe in a lemony, garlicky broth that’s deeply savory, while a finishing shower of Parmesan transforms everything into a creamy, aromatic bowlful. Whether you’re craving an easy weeknight favorite or a show-stopping starter for dinner with friends, this dish brings warmth and sunshine to your table in just 30 minutes.

Ingredients You’ll Need

Brothy White Beans with Parmesan & Lemon Recipe - Recipe Image

Ingredients You’ll Need

This recipe revolves around simple, vibrant staples that harmonize together to create something truly special. Each ingredient brings its own magic to Brothy White Beans with Parmesan & Lemon—don’t underestimate the power of fresh lemon zest, nutty cheese, and the humble bean!

Olive oil (2 tablespoons): Adds rich depth and lusciousness as the foundation for sautéing vegetables.
Yellow onion (1 small, finely chopped): Provides a touch of sweetness and aromatic backbone for the broth.
Garlic cloves (3, minced): Brings irresistible fragrance and that essential savory punch.
Red pepper flakes (½ teaspoon, optional): Optional but delightful for a gentle background heat.
Cannellini beans (2 cans, 15 oz each, drained and rinsed): Creamy and tender, these are the soul of the dish and soak up all the flavors beautifully.
Low-sodium vegetable or chicken broth (3 cups): Forms the brothy base, letting the beans shine without overpowering them.
Fresh thyme leaves (1 teaspoon, or ½ teaspoon dried): Adds earthy, herbal brightness that complements the lemon.
Salt (½ teaspoon): Seasons the entire pot and brings all the flavors into balance.
Black pepper (¼ teaspoon): Sets off the other flavors with warmth and gentle spice.
Lemon (zest and juice of 1): The star that lifts the dish—adding both zing and perfume.
Parmesan cheese (½ cup grated, plus more for serving): Lends nutty, creamy richness and a final flourish on top.
Baby spinach or kale (2 cups, optional): Stirred in at the end for a burst of color and nutrition.
Fresh parsley (chopped, for garnish): A sprinkle for freshness and a pop of green.
Crusty bread (for serving, optional): Perfect for soaking up every last spoonful of that addictive broth.

How to Make Brothy White Beans with Parmesan & Lemon

Step 1: Sauté Onion and Garlic

Start by heating the olive oil in a large saucepan over medium heat. Once shimmering, add your finely chopped onion and cook for 4–5 minutes, stirring occasionally, until it becomes soft and almost translucent. Next, stir in the minced garlic (and add the red pepper flakes here if you like a little kick). Let this fragrant mixture cook for about 30 seconds—just until the garlic releases its aroma but doesn’t brown.

Step 2: Build the Broth

Now, in go the cannellini beans, broth, thyme, salt, and black pepper. Stir everything together and crank up the heat slightly to bring the pot to a gentle simmer. Let it bubble away for 10–12 minutes. This is the point where those lovely flavors merge—the beans soak up all the broth’s goodness, and you start to catch whiffs of thyme and garlic mingling in your kitchen.

Step 3: Add Lemon and Parmesan

Reduce the heat and add the fresh lemon zest and juice, followed immediately by the grated Parmesan cheese. Stir well as the cheese melts into the broth, creating a silky, creamy consistency. At this point, taste and add a pinch more salt or pepper if needed. The lemon punches up the brightness just as the Parmesan gives the broth its luxurious finish—it’s a harmony of flavors you won’t forget.

Step 4: Wilt in Greens (Optional)

If you’re using spinach or kale, this is the moment to stir it in. Let the leaves wilt for 2-3 minutes until they’re tender but still vibrant green. This not only adds gorgeous color but a gentle earthiness and a hefty dose of nutrition. For a slightly heartier feel, kale is wonderful, but baby spinach practically melts into the broth and keeps it light.

Step 5: Finish and Serve

Give the Brothy White Beans with Parmesan & Lemon one last stir. Taste for seasoning. Ladle into bowls, top with plenty of chopped parsley and extra Parmesan for good measure, and don’t forget a hunk of crusty bread on the side. You’ve got a meal that’s as inviting as it is easy.

How to Serve Brothy White Beans with Parmesan & Lemon

Garnishes

Brothy White Beans with Parmesan & Lemon loves to be finished with a generous sprinkle of freshly chopped parsley and an extra drift of Parmesan. Try a few twists of black pepper or a shaving of lemon zest for a little extra pop. Even a drizzle of robust olive oil or a few chili flakes can take things up a notch if you like that kind of flair.

Side Dishes

This dish is a natural with thick, rustic slices of toasted bread—perfect for soaking up that luscious lemony broth. You might also pair it with a crisp green salad, roasted asparagus, or even a simple tomato salad to play up its Mediterranean feel. If you want something more filling, a soft-cooked egg on top makes it irresistible.

Creative Ways to Present

Serve Brothy White Beans with Parmesan & Lemon in shallow bowls for a casual family-style dinner or pour into elegant mugs for a chic appetizer. For gatherings, try small ramekins as part of a mezze platter with olives and marinated veggies. Or, serve over toasted sourdough as hearty open-faced toasts for a savory brunch twist.

Make Ahead and Storage

Storing Leftovers

Let any leftover Brothy White Beans with Parmesan & Lemon cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days. The flavors develop even more as they sit, which means your next bowl might be even tastier.

Freezing

To freeze, ladle the cooled beans and broth into freezer-safe containers, leaving a bit of space at the top for expansion. Freeze for up to 2 months. For the best texture, it’s wise to freeze without the added greens and fresh garnishes—just stir those in when reheating.

Reheating

Reheat gently in a saucepan over medium heat, stirring now and then, until the beans are hot all the way through. You may need to add a splash of water or extra broth to loosen up the consistency. If you froze the beans, thaw overnight in the fridge before reheating. Don’t forget those fresh toppings right before you serve!

FAQs

Can I use dried beans instead of canned?

Absolutely! Just substitute 3 cups of cooked cannellini beans for the canned, or use another mild white bean. If starting from scratch, soak and cook your beans until tender—this takes a bit more time, but the flavor and texture are worth it.

Is there a vegan alternative to Parmesan?

Yes! There are several excellent vegan Parmesan-style cheeses available these days, or you can make your own blend with ground cashews and nutritional yeast. The goal is to bring that savory, nutty character to Brothy White Beans with Parmesan & Lemon.

Can I make this completely gluten-free?

The main recipe for Brothy White Beans with Parmesan & Lemon is already gluten-free—simply serve with gluten-free bread or skip the bread entirely if you need to.

What can I use instead of cannellini beans?

Great Northern beans, navy beans, or even butter beans will all work well here. Each variety has its own subtle flavor and texture, so feel free to experiment according to your preferences or availability.

Does this recipe double well for a crowd?

Yes, this is an excellent dish to scale up! Just double each ingredient and cook in a larger pot. The simmering time may increase slightly, but the flavor remains as delicious as ever—Brothy White Beans with Parmesan & Lemon is a real crowd-pleaser for gatherings.

Final Thoughts

If you’re looking for a bowl of pure comfort that’s as bright and inviting as it is nourishing, Brothy White Beans with Parmesan & Lemon is sure to win your heart. I hope you give this recipe a try soon—it’s guaranteed to become a go-to favorite whenever you crave something soulful, simple, and utterly delicious.

Brothy White Beans with Parmesan & Lemon Recipe

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4.9 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful recipe for Brothy White Beans with Parmesan & Lemon, a hearty vegetarian stew perfect for a cozy meal. This dish features creamy cannellini beans in a flavorful broth, accented with Parmesan, lemon, and fresh greens.

Ingredients

Scale

Main Ingredients:

2 tablespoons olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
½ teaspoon red pepper flakes (optional)
2 cans (15 oz each) cannellini beans, drained and rinsed
3 cups low-sodium vegetable or chicken broth
1 teaspoon fresh thyme leaves or ½ teaspoon dried
½ teaspoon salt
¼ teaspoon black pepper
zest and juice of 1 lemon
½ cup grated Parmesan cheese, plus more for serving
2 cups baby spinach or kale (optional)
For Serving:
- fresh parsley, chopped for garnish
- crusty bread (optional)

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Instructions

Heat olive oil: In a large saucepan over medium heat, add olive oil. Sauté onions until softened.
Add aromatics: Stir in garlic and red pepper flakes, cook until fragrant.
Combine ingredients: Add beans, broth, thyme, salt, and pepper. Simmer for 10–12 minutes.
Finish the stew: Stir in lemon zest, lemon juice, and Parmesan until creamy. Add greens if desired and cook until wilted.
Adjust and serve: Season to taste, garnish with parsley and extra Parmesan. Serve hot with crusty bread.