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!).
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)
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.