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A cast iron skillet of creamy brothy white beans with crusty bread and rosemary on a farmhouse table
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Nana Ruth's Brothy White Beans

Creamy white beans simmered low and slow with aromatics and a Parmesan rind until the broth turns silky and golden. Served over crusty bread for a one-pot meal that costs almost nothing.
Course Main Course
Cuisine American
Keyword brothy white beans, classic comfort, heritage recipes, main dishes, soups & stews
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Author Maggie

Ingredients

  • 1 pound dried cannellini beans, soaked overnight or great northern beans
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 Parmesan rind the secret ingredient
  • 6 cups water or chicken broth
  • 3 tablespoons olive oil plus more for drizzling
  • 1 teaspoon red pepper flakes optional
  • salt and black pepper to taste
  • crusty bread for serving

Instructions

  1. Drain and rinse the soaked beans.
  2. Heat olive oil in a large pot over medium heat. Cook the onion for 5 minutes until softened. Add garlic and cook for 30 seconds.
  3. Add the beans, water or broth, rosemary sprigs, and Parmesan rind. Bring to a boil, then reduce to a gentle simmer.
  4. Cook uncovered for 1 to 1.5 hours, stirring occasionally, until the beans are creamy and tender. Add more water if the liquid gets too low.
  5. Once the beans are done, mash a few against the side of the pot with the back of a spoon to thicken the broth naturally. Remove the rosemary sprigs and Parmesan rind.
  6. Season generously with salt, pepper, and red pepper flakes if using. Ladle into bowls over thick slices of crusty bread. Drizzle with good olive oil and top with grated Parmesan.