Portobello & Leek Parmesan Brothy Beans 

Easy comfort lunch idea with portobello and leek parmesan broth and sourdough bread.

Portobello & Leek Parmesan Brothy Beans is the kind of cozy, nourishing dish that feels like a warm hug in a bowl. The broth is built from scratch using parmesan rinds simmered with water, garlic, bay leaves, and thyme—creating a deeply savory, umami-rich base that’s comforting without being heavy. Baby portobello mushrooms and tender leeks add earthy depth and a soft, silky texture that melds beautifully with creamy white beans.

This dish is simple yet layered with flavor, perfect for slow evenings or a light, satisfying lunch. Ladled into a bowl and served with a slice of crispy sourdough for dunking, it’s rustic and elegant all at once. The beans soak up the broth like a sponge, turning each bite into something deeply comforting and just a little bit indulgent thanks to the parmesan-infused richness.

I’ve used this broth in some of my other recipes to enhance other meals – check it out here!

• Vegetarian

Portobello & Leek Parmesan Brothy Beans 

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Ingredients

• ▢ 2-3 leeks
• ▢ About 1 cup of mushrooms variety
• ▢ 5 parmesan rinds or about 3/4 of a pound
• ▢ 1 tbsp peppercorns
• ▢ 1 tsp red pepper flakes
• ▢ 1/3 cup white wine
• ▢ 1 garlic bulb with the top cut off
• ▢ A few tbsps olive oil
• ▢ Flaky sea salt/pepper
• ▢ A few sprigs of thyme
• ▢ 2 bay leaves
• ▢ 6 cups of water
• ▢ 1 bunch Kate
• ▢ 1 cup beans

Instructions 

• Clean and slice leeks and add to a large cast iron skillet or dutch oven, along with some olive oil and the mushrooms. Cook on low, stirring often until leeks and mushrooms are super soft, about 10 min.
• Add in white wine and cook until wine is reduce in half. Then, add in garlic, peppercorns, red pepper flakes, bay leaves, thyme. Cook for about 5 min.
• Add in water, and parmesan rinds. Cook for about 2 hours stirring often to make sure parm doesnt stick to bottom as it melts. Taste test and add some lemon juice at the end. you can strain it to remove all the herbs/ garlic shells and rinds. Add kale and beans, and enjoy with a thick slice of sourdough bread!

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