Description

This Irresistible Creamy White Beans with Parmesan and Lemon recipe offers a comforting and flavorful dish featuring tender white beans simmered in aromatic chicken stock with shallots, garlic, thyme, and a savory parmesan rind. Finished with fresh parsley, a squeeze of lemon, and served with toasted bread topped with parmesan cheese, it’s a perfect hearty and creamy meal that’s both satisfying and bright.

Ingredients

Scale

Beans and Broth

1 cup dried white beans (soaked overnight for even cooking)
7 cups chicken stock (Swanson recommended for consistent salt levels)
1 parmesan rind (to add deep, savory umami richness)
3 sprigs fresh thyme

Aromatics

4 tbsp olive oil (preferably Filippio Berio for smooth finish)
2 shallots (finely diced into 1/8-inch pieces)
4 garlic cloves

Garnishes and Serving

1/4 cup fresh parsley, chopped (adds fresh, herbaceous note)
Salt (to taste)
Black pepper (to taste)
4 slices bread (thick-cut and toasted until golden brown)
Parmesan cheese (for topping toasted bread)
Lemon slices (for squeezing over beans when serving)

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Instructions

Prepare Beans: Drain the soaked white beans and rinse them under cold water.
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely diced shallots and garlic cloves, cooking until they soften and become fragrant, about 3-4 minutes, stirring occasionally to prevent burning.
Add Stock and Herbs: Pour in the chicken stock and add the soaked beans, fresh thyme sprigs, and the parmesan rind to the pot. Stir gently to combine.
Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for approximately 1 hour or until the beans are tender and creamy. Stir occasionally to prevent sticking and ensure even cooking.
Season and Remove Herbs: Once beans are soft, remove thyme sprigs and parmesan rind. Season the beans with salt and black pepper to taste.
Mash and Finish: Using the back of a spoon or a potato masher, mash some of the beans gently to create a creamy texture while leaving some beans whole for texture. Stir in chopped fresh parsley.
Toast Bread: While the beans finish cooking, toast the thick-cut bread slices until golden and crispy. Top toasted bread with grated parmesan cheese.
Serve: Spoon the creamy white beans into bowls, place parmesan-topped toasted bread on the side, and garnish with lemon slices. Squeeze lemon juice over beans just before eating for a fresh, bright contrast.

Notes

Soaking beans overnight ensures even and faster cooking, but quick soak by boiling beans for 5 minutes then letting soak 1 hour can be used.
Using a parmesan rind adds umami depth but not essential if unavailable; omit or replace with parmesan cheese added at end.
For a vegetarian option, substitute chicken stock with vegetable stock.
Adjust salt carefully since stock and parmesan can be salty.
Use fresh lemon juice to brighten the dish and balance creamy flavors.