Easy 5-Step Brothy White Beans
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This five-step brothy white beans recipe starts with simple dried white beans simmered with aromatics and herbs until the broth is rich, tender, and deeply comforting. Cannellini beans cook low and slow in vegetable broth with garlic, rosemary, and a touch of crushed red pepper, then finish with freshly grated Parmesan for a silky, satisfying bowl that works as a comforting vegetarian saucy bean main or side. I also recommend adding some of these beans to pasta alongside some Italian sausage! If you love these brothy white beans (and want to get more fiber!), be sure to try my simple creamy white bean soup or this rosemary white bean dip next.
Why You’ll Love This Recipe
- Simple ingredients – Pantry staples turn into a cozy, flavorful meal.
- High in fiber – White beans are naturally rich in fiber, making this dish filling and satisfying.
- Versatile – Serve as a main, side, or base for endless variations.
Should I Soak My Beans?
While soaking dried beans overnight can reduce cooking time, it’s not required for this recipe. I skip soaking altogether since the time saved doesn’t outweigh the extra planning, and the beans still cook up tender and flavorful without it. Instead, I simply rinse the dried beans before cooking to remove any debris and ensure clean, consistent results.
Key Ingredients in This Recipe
- Beans – Cannellini beans, also known as white navy beans, have a smooth and creamy finish with a nutty and earthy flavor. They’re frequently used in Italian recipes and can be used interchangeably with great northern beans. Cannellini beans will hold their shape better when cooked.
- Onion – As the beans simmer the onion basically melts into the sauce.
- Garlic – Sliced garlic adds depth of flavor to the broth.
- Vegetable broth – Vegetable broth is typically made from a base of carrots, celery and onion and can include additional ingredients to flavor it. While store bought broth works well, vegetable broth is easy to make from leftover kitchen scraps.
- Parmesan – I add Parmesan just before finishing the dish to create a rich and creamy broth (without actually adding cream). This is also a great opportunity to use up leftover Parmesan rinds. I always freeze leftover rinds to add body to stocks, stews or beans like this.
- Rosemary – Sprigs of rosemary infuse the beans with flavor as they simmer. Remove the stems before serving.
- Crushed red pepper – Crushed red pepper or red pepper flakes are made from crushed (not ground) dried peppers like cayenne or ancho. While they are most often made from cayenne peppers they can be made up of a blend. They add just a touch of heat to the beans more for flavor rather than spice.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
If you’re short on time, canned beans work well — just reduce the liquid slightly and simmer long enough to let the flavors meld.
Swaps and Substitutions
- Beans: Use great northern beans if cannellini aren’t available.
Broth: Chicken broth can be used instead of vegetable broth for a non-vegetarian option.
Parmesan: Omit or swap with a vegan alternative to make it dairy-free.
Herbs: Substitute thyme for rosemary if preferred.
Heat: Adjust or omit crushed red pepper to taste.
How to Make Brothy White Beans (Step-by-Step)
Add the beans to a large bowl and cover with water. Soak for 8 hours or overnight then pick through the beans and drain.
Heat a large Dutch oven or heavy bottomed pot with a lid over medium heat, add the oil and heat through. Add the onion and sauté until tender, stirring occasionally, about 6 minutes. Add the garlic and continue to sauté until fragrant, about an additional 30 seconds.
Add the beans, rosemary, crushed red pepper, Parmesan rind, vegetable broth and 4 cups (946g) of water. Bring the beans to a boil over medium heat, then lower heat to medium-low and cover.
Simmer until the beans are tender, about 3 hours. Check occasionally and add more water if necessary to keep the beans covered by about ½” (1.3cm) of liquid. When the beans are tender, remove the stems from the rosemary, then remove the Parmesan rind and discard both. Season with salt and pepper to taste.
Ladle into serving bowls topped with grated Parmesan cheese.
How to Serve Brothy White Beans
- As a main: Ladle into bowls with extra Parmesan and black pepper.
- With bread: Serve alongside crusty bread for dipping.
- As a base: Spoon over pasta, rice, or farro for a heartier dish. Try pairing it with some cooked, crumbled Italian sausage and spinach over pasta.
How to Store Brothy White Beans
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Warm gently on the stove or in the microwave.
- Freezing: Freeze cooled beans in portions for up to 3 months.
FAQ – Frequently Asked Questions
Cannellini or great northern beans hold their shape well and develop a creamy texture.
Yes, canned beans are a great shortcut — just simmer long enough to build flavor.
Yes, the recipe is vegetarian; omit the Parmesan to make it vegan.
Slow simmering, fresh herbs, and a Parmesan rind add depth to the broth.
Absolutely — kale, chard, or spinach can be stirred in near the end of cooking.
Other Recipes to Try
If you loved these brothy white beans, try the below fiber-rich options and follow me on Instagram for more delicious recipes:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Brothy White Beans
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Ingredients:
- 1 cup dried white beans (cannellini or great northern beans), picked through
- ¼ cup extra-virgin olive oil
- 1 medium yellow onion, diced
- 5 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- ½ teaspoon crushed red pepper
- Parmesan rind
- 4 cups vegetable broth
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 cup freshly grated Parmesan cheese
Instructions:
- Add the beans to a large bowl and cover with water. Soak for 8 hours or overnight then pick through the beans and drain.
- Heat a large Dutch oven or heavy bottomed pot with a lid over medium heat, add the oil and heat through. Add the onion and sauté until tender, stirring occasionally, about 6 minutes. Add the garlic and continue to sauté until fragrant, about an additional 30 seconds.
- Add the beans, rosemary, crushed red pepper, Parmesan rind, vegetable broth and 4 cups (946g) of water. Bring the beans to a boil over medium heat, then lower heat to medium-low and cover.
- Simmer until the beans are tender, about 3 hours. Check occasionally and add more water if necessary to keep the beans covered by about ½” (1.3cm) of liquid. When the beans are tender, remove the stems from the rosemary, then remove the Parmesan rind and discard both. Season with salt and pepper to taste.
- Ladle into serving bowls topped with grated Parmesan cheese.
Notes:
Nutrition:
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Is this just 4 cups of vegetable broth or an additional 4 cups of water?
4 cups of water in addition to the vegetable broth
This has all the qualifications for a comfort food dish. The sautéed onions and pamesan cheese create a delicious hat tip to French onion soup. A very satisfying Autumn bowl that can be stand alone with veggies added! Thanks for another ecellent recipe, Kylie!
I’m so happy to hear it Michele! Thank you so much for sharing!