White Bean Soup with Parmesan Rinds and Gremolata

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Leave a pot of this hearty soup simmering on the back of the stove on a Saturday morning as you go about other chores. Although some beans can be soaked for as little as three or four hours, the dryness of beans is unpredictable, so it’s always a good idea to soak them overnight. The parmesan rinds are not essential, but they make a delicious addition to this soup. As you use up your wedge of Parmigiano-Reggiano, cut the hard rinds into ΒΌ-inch strips and freeze them in a plastic container. Then when you make a pot of white bean soup, simmer the rinds along with the beans. They impart a nice salty edge to the soup. Depending on how hard and dry they are, the rinds will turn to soft, or just chewy, morsels. Bits of ham or prosciutto also make a nice addition.