Note: please excuse prior title-only post. I hit the publish key by accident.
This is a great, easy vegan or vegetarian supper. For a vegan version swap in some white miso paste for the parmesan rinds.
I hope everyone is saving their Parmesan rinds because the rinds cooked in the broth give this dish such a great flavor. Just store them in the freezer. I use three small pieces of rind in my broth.
My version of this dish is based on a recipe by Tejal Rao writing for The NY Times. That recipe is way more complicated than mine since it includes dried beans instead of cannellini beans out of a can.
First saute 1/2 cup of chopped onions and 2 minced garlic cloves in a teaspoon of oil. When the onion is translucent, add 4 cups of vegetable stock and three small pieces of parmesan rind (about 1.5” x 1.5”). Simmer for half an hour. Add one can of cannellini beans, liquid and all. Continue to simmer until the beans are warmed through. Before serving remove the parmesan rinds and add chopped parsley and oregano to the broth. Place a toasted piece of bread that has been scraped with the garlic clove in your soup bowl. Pour the broth and beans over it. Finish with additional herbs, grated parmesan cheese, and your good olive oil. Enjoy!