Imagine settling down on a cool evening with a comforting bowl in hand, spooning up tender beans, bright spinach, and a creamy, lemony broth that smells as good as it tastes. That’s exactly what you get with Brothy White Beans with Parmesan & Lemon—a soul-warming, Italian-inspired dish that’s hearty yet light, wholesome, and totally satisfying. Whether you need an easy weeknight dinner, a sturdy lunch, or the centerpiece for a cozy dinner party, this recipe combines the simplicity of pantry staples with the elegance of fresh flavors for a meal you’ll be excited to share.
Ingredients You’ll Need
One of the best things about Brothy White Beans with Parmesan & Lemon is how straightforward the shopping list is. Every ingredient serves a purpose, from building savory depth to adding bursts of green color, creating a stunningly balanced and crave-worthy bowl.
- Olive Oil: Use good quality olive oil—it adds richness and brings everything together with a silky finish.
- Onion: The humble diced onion is the backbone, infusing sweetness and a savory base right from the start.
- Garlic: Freshly minced garlic works its aromatic magic, giving the broth irresistible warmth.
- Crushed Red Pepper Flakes (optional): Just a pinch gives a gentle kick without overpowering the other flavors—perfect if you love a hint of heat.
- Cannellini Beans: Creamy and mild, these beans soak up all the flavor and keep the soup hearty.
- Vegetable Broth: This forms the soup’s savory backbone—choose low-sodium for more control over seasoning.
- Salt & Black Pepper: Essential for bringing out all the complex notes in the dish—season as you go!
- Fresh Thyme (or Dried): Gives a floral earthiness that enhances the lemon and Parmesan beautifully.
- Bay Leaf: Just one creates subtle, savory undertones throughout the bowl—don’t skip it!
- Parmesan Cheese: Freshly grated is a must—it melts in and adds savory, umami-rich goodness you can’t replicate with pre-shredded cheese.
- Lemon (zest & juice): Both together lift the beans with vibrant citrus flavor, balancing the richness of the broth.
- Baby Spinach: Wilts in just at the end for a refreshing pop of color and nutrition.
- Extra Parmesan & Parsley: For topping—the final flourish adds big flavor and visual appeal!
How to Make Brothy White Beans with Parmesan & Lemon
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large saucepan or Dutch oven over medium heat. Once the oil is shimmering, toss in the diced onion and cook for about 4–5 minutes. The goal here is to soften the onions without letting them brown; you want them sweet and translucent. Next, add the minced garlic and (if you like a little warmth) the red pepper flakes. Let them sizzle for about 30 seconds, just until everything smells wonderfully fragrant.
Step 2: Build the Broth
Add the drained and rinsed cannellini beans right into the pot, followed by your vegetable broth, salt, black pepper, thyme, and bay leaf. Give everything a good stir, then bring your soup to a gentle simmer. This is where the flavors start to unite and the beans begin to take on that incredible savory depth. Let it bubble for 10 to 12 minutes, stirring occasionally.
Step 3: Finish with Parmesan & Lemon
Once your kitchen smells amazing and your patience has been rewarded, pluck out the bay leaf—it’s done its job! Now, off the heat, stir in the freshly grated Parmesan cheese, lemon zest, and lemon juice. Give the pot a taste—this is your moment for any final seasoning tweaks. The cheese should melt into the broth, turning it creamy and luscious, while the lemon adds a bright, irrepressible freshness.
Step 4: Wilt the Greens
Toss in the baby spinach and let it cook for just 1–2 minutes, until the leaves are wilted but still wonderfully green. If you want a creamier texture, take a spoon and gently mash a few beans against the side of the pot before you add the spinach. This thickens the broth, making the entire dish feel extra comforting.
Step 5: Serve and Enjoy
Ladle the Brothy White Beans with Parmesan & Lemon into warmed bowls. Finish with a shower of extra Parmesan and a scatter of fresh parsley—it’s as pretty as it is delicious. Serve immediately, while the cheese is still melty and the broth is piping hot.
How to Serve Brothy White Beans with Parmesan & Lemon
Garnishes
When it comes to serving, garnishes make all the difference. A generous sprinkle of freshly grated Parmesan on top is a must, adding creamy, nutty undertones with every bite. Fresh parsley not only brightens the flavor but makes the whole bowl look restaurant-worthy. A pinch of extra crushed red pepper flakes can add a pop of color and subtle heat, too, if you like things spicy.
Side Dishes
Brothy White Beans with Parmesan & Lemon absolutely shines beside a thick slice of warm, crusty bread—think toasted sourdough or a rustic baguette, perfect for soaking up every last drop. You can also pair it with a crisp green salad, roasted vegetables, or even a light pasta for a cozy Italian-inspired meal that feels both special and effortless.
Creative Ways to Present
Take this dish to the next level by serving it in small bowls as an appetizer at a dinner party—it’s unexpected and impressive! Or, ladle it over creamy polenta for a heartier twist. You can even enjoy leftovers spooned atop toasted ciabatta as a flavorful bruschetta-style lunch. Don’t be afraid to get playful; Brothy White Beans with Parmesan & Lemon is endlessly adaptable and always crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the Brothy White Beans with Parmesan & Lemon cool to room temperature, then store them in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it’s just as delicious the next day—if not even better!
Freezing
Yes, you can freeze this recipe! Transfer cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It will keep well for up to 3 months. When ready to thaw, place it in the fridge overnight or heat gently on the stovetop from frozen.
Reheating
To reheat, simply spoon the desired amount into a saucepan and warm gently over low heat, stirring occasionally until hot. If the broth thickens too much, just add a splash of vegetable broth or water to loosen it up. Finish with fresh lemon juice or Parmesan for that vibrant, just-cooked flavor!
FAQs
Can I use dried beans instead of canned?
Absolutely! You’ll need to soak and cook them fully before starting the recipe. Dried beans offer even more texture and flavor, but keep in mind the cooking time will increase significantly.
Is there a substitute for cannellini beans?
Great northern or navy beans work well if you can’t find cannellini beans. Their mild flavor and creamy texture make them equally delicious for Brothy White Beans with Parmesan & Lemon.
Can I make this dish vegan?
Yes! Swap out the Parmesan for a dairy-free version or a sprinkle of nutritional yeast. Use a vegan broth, and you’re all set with a plant-based bowl of comfort.
What if I don’t have fresh thyme?
No problem—dried thyme works perfectly. Use about half the amount and add it along with the broth so it has time to release its earthy flavor throughout the soup.
How can I thicken the broth?
Simply mash some of the beans right in the pot before adding the spinach. This boosts the creamy factor without any cream or flour, and it gives the broth that extra body while keeping it gluten free.
Final Thoughts
I truly hope you give Brothy White Beans with Parmesan & Lemon a try. It’s a simple, foolproof recipe that delivers comfort and brightness in every spoonful. Whether you share it or savor it solo, this bowl always brings warmth, happiness, and a little taste of Italy right to your table.
Print
Brothy White Beans with Parmesan & Lemon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A comforting and flavorful recipe for Brothy White Beans with Parmesan & Lemon, a hearty and nutritious soup featuring creamy cannellini beans, fresh herbs, Parmesan cheese, and a bright touch of lemon. This Italian-inspired dish is perfect for a cozy meal on a chilly day.
Ingredients
For the Brothy White Beans:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 bay leaf
For Serving:
- 1/2 cup freshly grated Parmesan cheese
- Zest and juice of 1 lemon
- 2 cups baby spinach
- Extra Parmesan and fresh parsley for garnish
Instructions
- Prepare the Brothy White Beans: Heat olive oil in a large saucepan. Add onion, cook until softened. Stir in garlic and red pepper flakes. Add beans, broth, salt, pepper, thyme, bay leaf. Simmer for 10–12 minutes.
- Finish the Soup: Remove bay leaf. Stir in Parmesan, lemon zest, and juice. Add spinach, cook until wilted. Adjust seasoning.
- Serve: Garnish with extra Parmesan and parsley. Serve hot.
Notes
- For a creamier texture, mash some beans before adding spinach.
- Pairs well with crusty bread for soaking up the broth.
- Kale can be substituted for spinach, adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 10 mg
