canned beans quickly get upgraded by being cooked in an umami-rich broth with parmesan, brown butter and fresh herbs
- 1 can of beans (preferably cannellini or butter beans, with their liquid)
- 3 large cloves of garlic (roughly chopped)
- 2-3 sprigs of fresh rosemary
- 2 tablespoons salted butter
- 8 oz chicken broth (low-sodium if store-bought)
- 2- inch piece of parmesan rind
- Bring a cast-iron pot or pan to a high heat. Add garlic + rosemary.
- Once you begin to smell the herbs, add 2 tablespoons of butter. Watch closely! As soon as you notice the butter browning, and becoming fragrant (it will smell nutty), pull of the heat.
- Add broth, beans (+ their liquid) and parmesan rind.
- Return to the heat (medium-high) and bring the mixture to a boil.
- Turn down the heat to medium-low once boiling. Cover and cook covered for 20 minutes.
- Uncover and finish cooking for the last 10 minutes on medium, uncovered.
- When serving, pluck out your parmesan rind (it’s not tasty) and be sure to have some crusty, craggly bread nearby for extreme dunking. Pour beans into individual bowls, with broth. Shave extra parmesan on top. Add freshly-cracked black pepper and salt if necessary*
*You’ll notice that I did not season with salt and pepper. This is because the broth + rind are very salty, so I prefer to season at the end after tasting. You may not even need salt!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Keywords: soup, brothy beans, canned beans, parmesan rind, cannellini beans, butter beans, brown butter, umami broth