Ingredients
Scale
- 1 cup dried white beans (cannellini or great northern)
- Salt and black pepper, to taste
- ¼ cup Extra-Virgin Olive Oil
- 1 head garlic, halved crosswise
- 1 onion, halved crosswise (root attached)
- 4 whole black peppercorns
- ½ teaspoon red chili flakes (optional)
- A handful of fresh herbs (thyme, marjoram, rosemary, parsley, basil)
- 2–4 Parmigiano-Reggiano cheese rinds
- 4 ounces aromatic vegetables (carrots, celery, or parsnips)
- ¾ cup fresh or frozen peas
- ½ cup chopped asparagus (cut on the bias into 1-inch pieces)
- Juice of 1 lemon
- ¼ cup freshly chopped herbs (parsley or basil)
- Freshly grated Parmigiano-Reggiano or Pecorino cheese, for garnish
- Crusty toasted bread, for serving
Instructions
- Inspect and soak the dried beans in salted water for 3 to 12 hours.
- In a large Dutch oven, heat olive oil and caramelize garlic and onion until golden-brown.
- Add peppercorns and chili flakes, cooking for 30 seconds.
- Introduce soaked beans, herbs, cheese rinds, and aromatic vegetables; season and cover with water.
- Bring to a gentle boil and simmer until beans are tender, stirring occasionally.
- Remove garlic, onion, and herbs; squeeze roasted garlic into the broth.
- Stir in peas and asparagus, cooking until tender.
- Season with lemon juice, salt, and pepper before serving.
Notes
Use high-quality, fresh ingredients for the best flavor.
Check bean tenderness regularly as cooking times vary.
Adjust seasoning and acidity according to taste.
- Prep Time: 12 hours
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 300
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 10
- Protein: 13
- Cholesterol: 5