introduction
Parmesan Tomato Cannellini Bean Soup is a deliciously creamy and hearty option for any meal. Filled with tender beans, rich tomatoes, and flavorful spices, it’s perfect for cozy nights or quick lunches. Plus, it’s easy to make and uses ingredients you likely already have in your kitchen.
why make this recipe
There are many reasons to fall in love with this soup. First, it’s packed with nutrients from the beans and spinach, making it a healthy choice. Second, it’s comforting and filling, perfect for chilly days. Lastly, it’s versatile and can be customized to suit different tastes, ensuring everyone can enjoy it. You can also easily swap ingredients if needed, making it friendly for various diets.
how to make Parmesan Tomato Cannellini Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 (14 oz) can fire-roasted tomatoes
- 2 (14 oz) cans cannellini beans, drained and rinsed (about 28 oz total)
- 4 cups vegetable or chicken stock
- 1 Parmesan rind
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus more for topping
- 5 oz fresh spinach (or frozen, thawed and squeezed dry)
- Crushed red pepper, for topping (optional)
Directions
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic along with a pinch of salt and black pepper. Sauté for about 5 minutes until they soften.
Stir in the tomato paste, dried basil, oregano, and thyme. Cook for 3 to 5 minutes, stirring often, until the paste darkens and the spices become fragrant.
Add the fire-roasted tomatoes, cannellini beans, stock, and the Parmesan rind. Bring the mixture to a boil, then reduce it to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.
After 20 minutes, uncover the pot and remove the Parmesan rind. Stir in the heavy cream, grated Parmesan, and spinach. Simmer for an additional 5 to 10 minutes, until the cheese melts and the spinach wilts.
Taste the soup and adjust the salt and pepper as needed. Ladle the soup into bowls and top with extra Parmesan and a pinch of crushed red pepper if desired.
how to serve Parmesan Tomato Cannellini Bean Soup
This soup is best served hot with a sprinkle of extra Parmesan on top. It pairs wonderfully with crusty bread or a fresh salad for a complete meal. You can also offer some crushed red pepper on the side for those who like a bit of heat.
how to store Parmesan Tomato Cannellini Bean Soup
If you have leftovers, let the soup cool and then store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat it on the stove over medium heat until hot. You can also freeze the soup for up to 3 months. Just make sure to leave out the cream if you plan to freeze it, and stir it in after reheating.
tips to make Parmesan Tomato Cannellini Bean Soup
- Make sure to rinse the cannellini beans well to remove any extra sodium or preservatives.
- If you don’t have a Parmesan rind, you can add a little grated Parmesan directly into the soup while cooking for added flavor.
- For a vegan option, use plant-based cream and vegetable stock instead of chicken stock.
variation
You can customize this soup by adding different vegetables, such as carrots or celery, at the beginning of cooking. For a protein boost, consider adding cooked chicken or turkey. If you want a spicy kick, add some diced jalapeños while cooking.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried cannellini beans. Just remember to soak and cook them ahead of time before adding to the soup.
Can I make this soup in a slow cooker?
Absolutely! You can sauté the onions and garlic in a pan first, then add all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How can I make this soup gluten-free?
This recipe is already gluten-free, as it does not contain any flour or wheat products. Just ensure that any stock you use is also gluten-free.
Print
Parmesan Tomato Cannellini Bean Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A deliciously creamy and hearty soup filled with tender beans, rich tomatoes, and flavorful spices, perfect for cozy nights or quick lunches.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 (14 oz) can fire-roasted tomatoes
- 2 (14 oz) cans cannellini beans, drained and rinsed (about 28 oz total)
- 4 cups vegetable or chicken stock
- 1 Parmesan rind
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus more for topping
- 5 oz fresh spinach (or frozen, thawed and squeezed dry)
- Crushed red pepper, for topping (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic along with a pinch of salt and black pepper. Sauté for about 5 minutes until they soften.
- Stir in the tomato paste, dried basil, oregano, and thyme. Cook for 3 to 5 minutes, stirring often, until the paste darkens and the spices become fragrant.
- Add the fire-roasted tomatoes, cannellini beans, stock, and the Parmesan rind. Bring the mixture to a boil, then reduce it to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.
- After 20 minutes, uncover the pot and remove the Parmesan rind. Stir in the heavy cream, grated Parmesan, and spinach. Simmer for an additional 5 to 10 minutes, until the cheese melts and the spinach wilts.
- Taste the soup and adjust the salt and pepper as needed. Ladle the soup into bowls and top with extra Parmesan and a pinch of crushed red pepper if desired.
Notes
Make sure to rinse the cannellini beans well. For a vegan option, use plant-based cream and vegetable stock. This soup can be customized with different vegetables and proteins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 50mg
Keywords: soup, Italian, cannellini beans, vegetarian, creamy