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  • Lily Scott

Brothy Beans and Greens with Rosemary + Parmesan Rind

Brothy beans and flavorful greens are what I always want to eat. This recipe combines 2 refrigerator rockstars- rosemary and parmesan. We only use a rind of parmesan, added to the chicken bone broth and simmered low with the beans, a huge amount of umami flavor is built. Then add fresh veggies and rosemary, and the result is a huge wow factor, with very humble beginnings.

This recipe is written with dry beans, unsoaked. If you choose to soak you beans overnight, you can skip the first 30min cooking time!


4 cups water

1lb dried cannellini beans

1 parmesan rind

1 piece kombu or Atlantic kelp (optional, it helps with bean digestion)

1 head fresh garlic

1 tsp olive oil

1/4 onion, chopped

1 head escarole, chopped

1 carrot, chopped

2 celery stalks, chopped

1 tbsp fresh rosemary, chopped

juice of half a lemon

salt and pepper to taste


1. Rinse the dry beans well and add to a soup pot or dutch oven with the broth and water. Bring to a boil, reduce to simmer, add kombu or kelp and cover. Simmer covered for 40 minutes, stirring occasionally.

2. Heat the oven to 375 degrees. Cut the top off the top of the whole garlic head and place in the center of a square of foil. Drizzle with olive oil and wrap with the foil. Place in the oven for 40 minutes. Remove to cool.

2. Vent the cover on the soup pot and add the parmesan rind. Stir. Simmer for 30 more minutes. If the beans still aren't done, add about a cup of water, cover and cook in 20 minute increments until the beans are tender. Continue to add water should the level drop below the beans.

3. Remove the kombu or kelp and discard. Add the escarole, onion, carrot, celery, and rosemary.

4. Unwrap the cooled roasted garlic. Squeeze the roasted cloves out of the skins and into a mini blender (or mortar and pestle or regular blender). Add some beans and broth and blend into a paste. Add it back into the soup and stir.

5. Add the lemon juice and season with salt and pepper to your taste.

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