White Bean & Parmesan Soup

Dried white beans are cooked in vegetable stock, parmesan cheese rinds, and onion halves. The Parmesan really shines through in this dish, add to that some tomatoes, lemon zest and spinach for more depth of flavor and bright colors resulting in a gorgeously delicious and healthy satisfying soup!

White Bean & Parmesan Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    package poultry herb mix (5 sprigs each sage, rosemary, and thyme)

  • 4

    cups dried white beans (1½ pounds) soaked 8 hours or overnight

  • 8

    cups water

  • 4

    cups unsalted vegetable stock

  • 6

    ounces Parmesan cheese rinds

  • 1

    yellow onion, halved vertically

  • 2

    teaspoons kosher salt

  • 5

    cups baby spinach (about 6-ounces)

  • 1

    (14½-ounce) can diced tomatoes, drained

  • 2

    teaspoons lemon zest

  • ½

    teaspoon black pepper

  • 2

    ounces Parmesan cheese, grated (about ½ cup)

  • 3

    tablespoons fresh flat-leaf parsley, chopped


Tie together poultry herb mix with kitchen twine. Place soaked beans, herbs, water, stock, cheese rinds, and onion halves in a large Dutch oven, and bring to a boil over high. Reduce heat to medium-low; cover and simmer 1 hour. Stir in salt; cover and simmer until beans are very tender, 30 to 45 more minutes. Remove and discard rinds, or reserve for another use. Stir in spinach, tomatoes, zest, and pepper. Simmer, uncovered, until greens are wilted, 3 to 4 minutes. Spoon into shallow bowls. Top with grated Parmesan and chopped parsley.


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