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  • theresafedel

Parmesan broth white bean soup



  • 2 tablespoons extra-virgin olive oil

  • 1 head garlic, top cut of crosswise

  • 6-7 Parmesan rinds. In a cheesecloth optional

  • Lemon rind from one lemon and juice reserved

  • 8 sprigs fresh basil


  • Cloves of garlic from broth

  • Lemon peel from broth finally chopped

  • 1/2 to 1 teaspoon red-pepper flakes according to taste

  • 250 g of spinach sprouts or kale

  • 400 g white beans

  • Salt and black pepper

  • Freshly grated Parmesan, for serving



  • Heat 2 tablespoons olive oil over medium-high in a large pot, add the garlic cut-sides down and cook until golden brown.

  • Add parmesan rinds, lemon peel and basil, salt and 1 litre of water and bring to a boil. Reduce heat and simmer uncovered until reduced by about a half. This can take around an hour to an hour and a half. The broth should have a rich taste, taste and adjust the salt

  • Srain the broth and reserve the garlic and lemon peel


  • Heat up 2 tablespoons of olive oil in the pot over medium-low heat, add the garlic cloves (squeezed out) reserved from the broth and chili flakes. Cook breaking up the soft garlic until fragrant.

  • Increase the heat and add the spinach and half of the reserved chopped lemon peel. Cook stirring until the spinach has wilted.

  • Add the beans, parmesan broth, the rest of the lemon peel and bring to a boil. Reduce the heat and simmer until the white beans are warm. Taste and adjust for salt and pepper.

  • Serve in bowl and top with fresh lemon juice and grated fresh parmesan

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