This One-Pot Brothy Beans with Parmesan, Peas, and Lemon is a cozy, nourishing dish that celebrates simple ingredients and layered flavors. Made with creamy white beans, aromatic vegetables, spring herbs, and Parmigiano-Reggiano rinds, this comforting bowl is finished with sweet peas, asparagus, and a squeeze of lemon for a vibrant, refreshing finish. Served with crusty bread, it’s rustic cooking at its most elegant.

Why You’ll Love This Recipe

This recipe is hearty yet light, earthy yet bright. It combines the depth of slow-simmered beans with the zest of lemon and the sweetness of spring vegetables. The one-pot method makes for minimal cleanup, and the use of Parmesan rinds adds an umami depth that turns a humble bowl of beans into something truly special. It’s naturally vegetarian (or easily adaptable) and packed with fiber, protein, and nutrients—perfect for a satisfying meatless meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brothy Beans:
• 1 cup dried white beans (cannellini or great northern beans)
• Salt and black pepper
• ¼ cup extra-virgin olive oil
• 1 head garlic, halved crosswise
• 1 onion, halved crosswise with root end attached
• 4 whole black peppercorns
• ½ teaspoon red chili flakes or 2 dried red chilies (optional)
• A handful or two of fresh herbs (e.g., thyme, rosemary, parsley, basil)
• 2–4 Parmigiano-Reggiano cheese rinds
• 4 ounces aromatic vegetables (e.g., carrot, celery, parsnip) left whole

For Serving:
• ¾ cup fresh or frozen peas
• ½ cup asparagus, cut into 1-inch pieces on the bias
• Juice of 1 lemon (to taste)
• ¼ cup fresh herbs (parsley or basil), chopped
• Freshly grated Parmigiano-Reggiano or pecorino cheese
• Crusty toasted bread

Directions

Soak the Beans

1. Rinse and sift through the dried beans, discarding any debris.

2. In a bowl, combine the beans with 1 quart of water and 1 tablespoon of salt. Soak for 3–12 hours. Drain and set aside. (If using fresh beans, soaking is optional.)

Sauté the Aromatics

3. In a large Dutch oven or stockpot, heat olive oil over medium heat.

4. Add the garlic and onion halves cut-side down. Let them caramelize until golden-brown (about 3–4 minutes).

5. Add the peppercorns and red chili flakes (if using), and let them sizzle for 30 seconds.

Prepare the Broth

6. Add the soaked, drained beans to the pot along with the whole aromatic vegetables, cheese rinds, and herbs.

7. Season with salt and pepper, then cover with water so the beans are submerged by at least 2 inches.

Cook the Beans

8. Bring to a boil, then reduce heat to a gentle simmer. Simmer uncovered until beans are tender and creamy, 1–4 hours depending on bean freshness and soak time.

9. Stir occasionally and maintain water level—add more as needed to keep beans submerged.

10. Once cooked, season to taste and remove aromatics, vegetables, and cheese rinds with a slotted spoon. (You can squeeze the garlic cloves into the soup or smear them on toast.)

Add Spring Vegetables

11. Bring the soup back to a gentle simmer just before serving. Add peas and asparagus, and cook for 1–3 minutes until bright green and just tender.

12. Squeeze in lemon juice to brighten the broth. Adjust seasoning with more salt and pepper if needed.

Serve

13. Ladle the brothy beans into bowls. Garnish with chopped herbs and a generous grating of Parmigiano-Reggiano.

14. Serve hot with crusty toasted bread for dipping.

Servings and Timing

This recipe serves 4 people.
Preparation Time: 15 minutes (plus soaking time)
Cooking Time: 1 to 4 hours (depending on beans)
Total Time: Varies – approximately 1½ to 4½ hours

Variations

• Use Canned Beans: Substitute with 2 cans of drained white beans. Skip the long simmer and simmer for only 20–30 minutes after adding aromatics.

• Add Greens: Stir in spinach, kale, or chard at the end for extra nutrients.

• Vegan Version: Skip the cheese or use plant-based Parmesan and omit the rinds.

• Protein Boost: Add shredded rotisserie chicken or poached eggs for extra protein.

• Make it a Stew: Use less broth and mash some of the beans to thicken for a stew-like consistency.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm gently on the stove over medium-low heat. Add a splash of water or broth if the soup thickens too much.

FAQs

Do I have to soak the beans?

Soaking is optional but recommended to ensure even cooking and reduce cooking time. Quick soaking is also an option if you’re short on time.

What are Parmigiano-Reggiano rinds?

They’re the hard outer edges of the cheese. Simmering them adds deep umami flavor to soups and stews.

Can I make this with canned beans?

Yes. Use two 15-oz cans of white beans, drained and rinsed. Simmer for less time—about 20–30 minutes.

What kind of herbs work best?

A combination of woody herbs (thyme, rosemary) and soft herbs (parsley, basil) gives balanced flavor. Use what you have on hand.

Can I use other vegetables?

Yes. Swap in seasonal vegetables like green beans, zucchini, or snap peas.

What’s the purpose of the whole onion and garlic?

They infuse the broth with flavor as they caramelize and simmer. The garlic cloves can be squeezed into the soup or reserved for spreading on toast.

How do I know when the beans are done?

They should be creamy and tender throughout. Taste test after the first hour and continue simmering as needed.

How do I make it more filling?

Serve with crusty bread or top with a poached egg or grated cheese.

Can I make this ahead of time?

Yes. The beans and broth can be made ahead and stored for a few days. Add the fresh vegetables just before serving.

What can I use instead of cheese rinds?

A small piece of grated cheese stirred in at the end or a spoonful of nutritional yeast (for a dairy-free option) can offer a similar umami boost.

Conclusion

One-Pot Brothy Beans with Parmesan, Peas, and Lemon is a nourishing and elegant dish that brings together wholesome ingredients, rich flavors, and bright spring produce. Whether served as a main or a side, this simple, rustic soup is deeply satisfying, endlessly adaptable, and perfect for sharing around the table. Serve it with crusty bread for the ultimate comforting meal.