Brothy White Beans with Peas, Asparagus, and Parmesan + Crusty Bread
Brothy White Beans with Peas, Asparagus, and Parmesan + Crusty Bread

Prep time: 10 mins

Cook time: 1-3 hours

Serving size: 6-8

Difficulty: Hard

Nothing says spring quite like fresh peas and asparagus. I love incorporating them into this slow-cooked Brothy Beans recipe in Naturally, Danny Seo. It's the perfect comfort dish for a spring Sunday when the weather isn't quite yet too warm. You can leave the pot on the stove cooking and enjoy the aroma while you're doing your spring cleaning.

The fresh herbs and Parmesan cheese come together for a rich, complex flavor. I love making this easy protein-rich dish throughout the seasons, simply by swapping out the veggies with the season. I hope you enjoy it!


1/4 cup olive oil, plus more to taste

1 leek

1 head of garlic

10-12 sprigs of fresh herbs (rosemary, oregano, thyme)

2 parmesan cheese rinds

2 teaspoons salt, plus more to taste

1 lb dried white beans, soaked for 6-8 hours and drained

1 cup fresh or frozen peas

1 cup asparagus, chopped

1 lemon

1/2 cup parmesan cheese, grated

Bread of choice, to serve


  1. Trim leek, leaving white and lightgreen parts only. Chop. Halve garlic crosswise.
  2. Heat olive oil in large pot over medium heat. Add leeks and garlic cut side down and brown for 3-5 minutes.
  3. Add the fresh herbs, Parmesan rinds, salt, and white beans. Saute 2-3 minutes.
  4. Add water to cover beans two inches. Bring to a boil then cover and reduce to a simmer for 1-3 hours (depending on freshness and soak time of beans). Check the beans and stir every 30 minutes. You may need to add more water to cover beans while they cook.
  5. Once done, discard the cheese rinds, any unwanted herb sprigs and squeeze a few heads of the garlic into the broth, reserving the rest to put on the crusty bread.
  6. Bring the beans back to a boil, add the juice of the lemon, peas, and asparagus. Cook for a few minutes until vegetables are just tender. Serve with crusty bread, Parmesan cheese, salt, pepper, and a drizzle of olive oil.
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