Ingredients
Scale
- 3 tbsp olive oil
- 2 large shallots (thinly sliced)
- 3 cloves garlic (thinly sliced)
- 3 sprigs thyme
- 1 cup dried white beans (soaked overnight and strained)
- 6 cups chicken stock
- 1 hunk parmesan rind (about 3 inches)
- salt
- pepper
- 4 thick slices toasted bread
- parmesan cheese
- lemon slices
- 1/4 cup minced parsley (optional)
Instructions
- In a large pot, heat olive oil over medium-low heat. Sauté shallots, garlic, and thyme until translucent.
- Add soaked white beans, chicken stock, and parmesan rind. Bring to a simmer; cover and cook for 1.5 to 2 hours until beans are tender.
- Discard the parmesan rind and thyme stems; season with salt and pepper. Serve in bowls topped with lemon juice and fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg