parmesan broth

White beans in parmesan broth are essentially a warm and cozy soup which you can throw together in the morning, let simmer for a few hours, and enjoy by late afternoon. Saving parmesan rinds for this purpose is a wonderful habit to get into, as the rinds will add a depth and creamy richness to your broth. Add in frozen spinach to pack in more greens to your meal. Enjoy these white beans in parmesan broth as a delicious vehicle for dipping bread or warming your soul as it awaits the vernal equinox (16 days!). 

ingredients

for the beans and soup

  • 1 pound (16 ounces) dried cannellini, great northern, or navy beans (soaked overnight)
  • 1 cup (8 ounces) parmesan rinds
  • 6 sprigs thyme
  • ½ cup parsley
  • 1 teaspoon crushed red pepper
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 6 garlic cloves
  • 8-10 cups water

for the garnish

  • Parmesan cheese
  • Frozen spinach (optional)

steps

Place all of the ingredients in a large stock pot and add the water last. Bring the pot to a boil then lower the heat, cover the pot, and allow it to simmer for 2-3 hours. The longer it simmers, the more developed the flavor will be. After 2-3 hours, turn off the heat and allow the soup to sit for about 30 minutes. Strain out any pieces of parmesan rind and serve with a generous layer of grated parmesan cheese on top.

Add in frozen spinach to pack in more greens to your meal.
Add in frozen spinach to pack in more greens to your meal.