Portobello and leek parmesan broth with beans 

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

The Deets

I’ve used my portobello and leek parmesan broth for some many recipes that I just had to use it again for another variation on a lunch dish. This is updated version of the portobello and leek parmesan broth is made with beans with a thick slice of sourdough bread for dipping. This is exactly what you need this time of year when it’s cold out.  I’ve said it before and I’ll say it again, this broth is so good to have on hand. You can eat it by itself with some toasty bread, add to a hearty soup, or even add it to a pasta dish. The options are endless! Here’s what you’ll need to make this: mushrooms, leeks, parmesan rinds, peppercorns, pepper flakes, white wine, garlic, some thyme, and bay leaves. You’ll throw it in a dutch over, one of my favorites is from Le Creuset. This broth almost takes no time to prepare and cook so it’s the perfect easy weeknight recipe. I love having it in my fridge for a lunch or dinner option during a busy week. One of my favorite things to cook with is mushrooms – they’re hearty and flavorful and add a little extra yumminess to any dish! I’ve used this broth in some of my other recipes to enhance other meals – check it out here!

portobello and leek parmesan brothy beans with sourdough

Print Recipe


  • 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


  • 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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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.