One-Pot Brothy Beans

White beans in a parmesan broth with peas and asparagus

4.93 from 14 votes

Dried white beans simmer in a flavorful Italian-inspired broth until tender, and the resulting brothy beans are served with peas, asparagus, and lemon.

Prep Time15

Cook Time2 15

Soak Time3

Total Time5 30

Servings: servings

Calories: 356kcal

Author: Karishma Pradhan

Ingredients

For the brothy beans:

1 cup dried white beans such as cannellini or great northern beans
Salt and black pepper
¼ cup Extra-Virgin Olive Oil
1 Head of garlic cut in half crosswise
1 Onion cut in half crosswise; root attached
4 Whole black peppercorns
½ teaspoon red chili flakes or 2 dried red chilies | optional (if you want it spicy)
A handful or two of fresh herbs I like a couple sprigs of woodier herbs, like thyme, marjoram, or rosemary, and a handful of soft herbs, like parsley or basil
2-4 Parmigiano-reggiano cheese rinds
4 ounces aromatic vegetables such as carrots, celery, or parsnips etc. to flavor the broth | leave these whole

For serving:

¾ cup fresh or frozen peas
½ cup chopped asparagus cut on the bias into 1-inch pieces
1 lemon
¼ cup freshly chopped herbs such as parsley or basil
Freshly grated parmigiano-reggiano cheese or pecorino cheese for garnish
Crusty toasted bread for serving

US Customary - Metric

Instructions

Soak the beans: Sift through 1 cup dried white beans with your fingers to remove any debris, such as stones, and discard any wrinkled, shriveled, or discolored beans. Rinse the beans once or twice to remove any dirt or dust.
To a medium bowl, add beans, 1 quart of water and 1 tablespoon of salt. Soak for anywhere from 3 - 12 hours. After soaking, drain the beans and set aside.
Note: Very fresh beans don’t need soaking, however I do recommend a quick soak if you have the time to promote even cooking!
Saute the aromatics: Set a large dutch oven or stockpot over medium heat and add ¼ cup Extra-Virgin Olive Oil. Place 1 Head of garlic and 1 Onion, pieces cut side down into the pan and caramelize until deep golden-brown on the bottom, about 3 - 4 minutes.
Add 4 Whole black peppercorns and ½ teaspoon red chili flakes (if using) until they just begin to sizzle, about 30 seconds.
Prep the broth: Add the drained beans to the pot, along with A handful or two of fresh herbs, 2-4 Parmigiano-reggiano cheese rinds, and 4 ounces aromatic vegetables. Add a large pinch of salt and pepper, and note that the broth will get saltier as it continues to reduce.
Cover the pot with at least 2 inches of water.
Cook the beans: Bring to a boil, then reduce the heat until the beans are gently simmering.
Simmer, uncovered, the beans until tender and creamy; this can take anywhere from 1 - 4 hours depending on how long you soaked them. Stir occasionally, scraping any bits of melted cheese from the bottom of the pan with a wooden spoon.
Note: The beans should always be submerged by the water — if your water level goes too low, add more water. After the initial 30 minutes of simmering, I typically check every 30 minutes for tenderness. Beans continue to firm up after chilling, so make sure they're fully cooked here!
Discard the aromatics: Once the beans are cooked through, season again with salt.
Use a slotted spoon or tongs to discard the aromatics, herbs, vegetable peels and anything else you don’t want to end up in your final dish.
Note: I typically squeeze the cloves out of the garlic head and add them to the broth or smear on toast.
Add the spring vegetables: Just before serving, bring the brothy beans back to a simmer, and add ¾ cup fresh or frozen peas and ½ cup chopped asparagus until just cooked through, about 1 - 3 minutes.
Note: Make sure to do this right before serving, so that the vegetables remain vibrant green. Note that fresh peas will take longer to cook than frozen peas.
Finish the dish: Season the broth again with salt and a generous pinch of black pepper (the pepper really balances the cheese flavor).
Squeeze a bit of lemon juice, to taste, into the broth.
Note: The resulting dish should taste well-seasoned, lemony, and bright from the vegetables; the parm rinds should have imparted a nice umami flavor, and the black pepper should give the dish a bit of a kick.
Serve: Divide the brothy beans amongst serving bowls and top with herbs and freshly grated cheese. Serve with crusty toasted bread.

Video

Notes

Beans love fat. Don’t be shy with the olive oil here.
You don’t need to peel the onion or the garlic, as you’ll remove them from the broth later on. But, if it bothers you, feel free to peel them.
Frozen peas will cook in a couple of minutes, while fresh peas take longer — so keep that in mind as you’re finishing the dish!
Storage: You can store any leftover bean soup in the fridge for 3 – 4 days in an airtight container. It reheats well in the microwave or on the stove. If you’re making this ahead of time, I recommend adding the peas and asparagus just before serving, so they don’t overcook.

Nutrition