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
Scale
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
