Roasted Garlic & White Bean Soup with Parmesan Frico
Recipe type: Soup, Lunch, Dinner
Cuisine: Italian, Winter, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
The Parmesan frico add a pleasant crunch and nutty, cheesy flavor to this simple bean soup. As with many soups, the flavor will continue to develop and it's actually better the day after you make it.
  • 2 c. dried Cannellini Beans, soaked overnight
  • 2 Bay Leaves
  • 1 sprig Rosemary
  • 2 Onions, 1 cut in half, the other thinly sliced
  • 2 heads Garlic
  • Extra Virgin Olive Oil
  • about 1 c. Chicken or Vegetable Stock
  • about 1 Tbsp. Lemon Juice
  • 1 c. coarsely grated Parmesan
  • 1 Tbsp. All-Purpose Flour
  1. Drain the soaked cannellini beans, rinse, and place in a large saucepan. Add the bay leaves, rosemary, halved onion, and cold water to cover by an inch. Bring to a boil, skim off the foam, and then reduce the heat to maintain a simmer. Cover the pan and cook until the beans are tender, about 1½ hours.
  2. Meanwhile, preheat the oven to 375° and roast the garlic and make the frico.
  3. Cut the top off of each head of garlic and remove the outer layers of papery skin. Place each head of garlic on a sheet of foil, pour a tsp. or 2 of olive oil over the exposed cloves. Pull the foil up over the garlic to make a little bundle. Roast the garlic until the cloves are very soft and beginning to pop out of the skin, about 45 minutes. Allow to cool until you are able to handle them and then squeeze out the individual cloves of garlic.
  4. While the garlic is roasting, make the Parmesan frico. Line a baking sheet with parchment paper or a silpat. Combine the coarsely grated Parmesan, flour, and a few twists of black pepper in a small bowl. Using about 1 Tbsp. of the Parmesan mixture at a time, create a 3” circle on the lined baking sheet. Don’t worry if there are a few holes in the circles—they’ll fill in as the cheese melts. Bake until the cheese is golden, about 6 minutes. Cool for a minute on the pan, then transfer to a wire rack to cool completely. Be careful, as they are quite delicate.
  5. When the beans are soft, remove the halved onion, bay leaves, and rosemary branch. Heat about 3 Tbsp. olive oil in a soup pot or Dutch oven. Add the sliced onion, season with a bit of salt, and sauté until soft and translucent, about 8 minutes. Add the roasted garlic and cook for another minute or 2. Now add the beans along with their cooking liquid and a scant tsp. kosher salt. Bring to a boil, then reduce to a simmer. Simmer for about 15 minutes or until the flavors have melded. Allow to cool slightly, then puree using an immersion blender, food processor, or conventional blender. Return to the pot and reheat, thinning as needed with chicken or vegetable stock. Taste. Season with additional salt, if necessary, about 1 Tbsp. of lemon juice, and plenty of freshly ground black pepper. Divide the soup between bowls and top each portion with a Parmesan frico or 2.
The frico will keep in an airtight container at room temperature for a couple of days.
Recipe by strawberryplum at