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Cheesy & Brothy White Beans

Cheesy & Brothy White Beans

Soups

Course

Pulse Type

Great Northern

Specialty Diet

Vegetarian

Occasion

Healthy Comfort Foods

Cook Time

35 minutes

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Ingredients

Servings:

3 tbsp extra virgin olive oil
2 large shallots thinly sliced
4 cloves garlic thinly sliced
4 sprigs fresh thyme
3 (15 oz) cans Great Northern beans drained and rinsed
6 cups chicken or vegetable broth
1 Parmesan rind about 3 inches
1 tsp salt plus more to taste
1/2 tsp black pepper
1 cup chopped lacinato kale
1 tbsp butter
1 tbsp lemon juice
1/2 cup grated Parmesan plus more for serving
1/2 tsp crushed red pepper flakes optional

For Serving

Thick slices of crusty bread
1/4 cup grated Parmesan cheese
4 lemon wedges
3 tbsp fresh thyme stems removed and finely diced
Drizzle of olive oil

Instructions

Heat extra virgin olive oil in a large Dutch oven over medium heat. Add shallots and cook for 4-5 minutes, until softened and lightly golden. Add garlic and thyme and cook for another minute.
Add beans, thyme sprigs, broth, Parmesan rind, salt, black pepper and red pepper flakes. Bring to a gentle simmer and cook for 15 minutes, allowing the flavors to meld.
Remove the Parmesan rind and thyme sprigs. Stir in kale and cook for 3-4 minutes, until wilted. Add butter, Parmesan and lemon juice, stirring until the broth is silky and the cheese is melted. Add more broth if needed.
Ladle brothy beans into bowls and top with extra Parmesan, fresh thyme and a drizzle of olive oil. Serve with crusty bread and lemon wedges. Enjoy!

Allergen Substitutions

Dairy-free: Omit the Parmesan rind and Parmesan cheese, and substitute dairy-free Parmesan. Use dairy-free butter or additional olive oil.*
Vegan: Omit the Parmesan rind and cheese, and substitute dairy-free Parmesan. Replace the butter with additional olive oil.

*Dairy-free substitutions have not been tested for this recipe. Consistency, flavor and cooking time may vary.