Parmesan Tomato Cannellini Bean Soup Recipe

Introduction

This Parmesan Tomato Cannellini Bean Soup is a comforting and creamy dish perfect for cooler days. Packed with hearty beans, fresh spinach, and a rich blend of tomatoes and Parmesan, it’s both satisfying and flavorful. It’s easy to make and warms you from the inside out.

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

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic along with a pinch of salt and pepper. Sauté for about 5 minutes until the onion softens.
2. Step 2: Stir in the tomato paste, dried basil, oregano, and thyme. Cook for 3 to 5 minutes, stirring frequently until the tomato paste darkens and the spices release their aroma.
3. Step 3: Add the fire-roasted tomatoes, drained cannellini beans, stock, and Parmesan rind to the pot. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.
4. Step 4: Uncover the pot and carefully remove and discard the Parmesan rind. Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Simmer for another 5 to 10 minutes until the cheese melts and the spinach wilts.
5. Step 5: Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and top with extra Parmesan cheese and a pinch of crushed red pepper if you like some heat.

Tips & Variations

• Use vegetable stock for a vegetarian version, or chicken stock for added depth of flavor.
• Frozen spinach works well if fresh isn’t available; just thaw and squeeze out excess water before adding.
• Add a squeeze of fresh lemon juice at the end for a bright, fresh twist.
• For a thicker texture, blend a portion of the soup before adding the cream.
• Top with crusty bread or garlic croutons for a satisfying meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to avoid curdling the cream. This soup can also be frozen for up to 2 months; thaw overnight in the fridge and reheat as above.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, white beans like Great Northern or Navy beans can be used as substitutes for cannellini beans without significantly changing the flavor or texture.

What if I don’t have a Parmesan rind?

If you don’t have a Parmesan rind, you can skip it. It adds extra depth to the soup but is not essential. Adding a bit more grated Parmesan towards the end can help keep the flavor rich.

Parmesan Tomato Cannellini Bean Soup Recipe

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★★★★★

4.8 from 66 reviews

This creamy Parmesan Tomato Cannellini Bean Soup is a hearty and comforting dish combining fire-roasted tomatoes, savory herbs, and cannellini beans simmered in a flavorful broth enriched with heavy cream and Parmesan cheese. Finished with fresh spinach and a sprinkle of Parmesan, it’s a perfect cozy meal packed with protein and rich flavors.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced
• Kosher salt and black pepper, to taste

Seasoning and Spices

• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme

Main Ingredients

• 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

Finishing Ingredients

• 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

1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic along with a pinch of kosher salt and black pepper. Sauté for about 5 minutes until the onion softens and becomes translucent, enhancing the flavor base of the soup.
2. Add Tomato Paste and Herbs: Stir in the tomato paste, dried basil, oregano, and thyme. Cook for 3 to 5 minutes, stirring often, until the tomato paste darkens in color and the dried herbs become fragrant, intensifying the soup’s depth.
3. Simmer with Main Ingredients: Add the fire-roasted tomatoes, drained cannellini beans, vegetable or chicken stock, and the Parmesan rind to the pot. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover the pot and cook for 20 minutes, stirring occasionally to meld the flavors together.
4. Incorporate Cream and Greens: Remove and discard the Parmesan rind. Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Continue simmering for 5 to 10 minutes until the cheese melts completely and the spinach wilts, creating a creamy, rich texture.
5. Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with extra grated Parmesan cheese and a pinch of crushed red pepper for a bit of heat if desired. Serve warm and enjoy the comforting flavors.

Notes

• For a vegetarian version, use vegetable stock and ensure Parmesan cheese is vegetarian-certified.
• Frozen spinach can be used if fresh is unavailable; thaw and squeeze out excess water before adding.
• Adjust the amount of crushed red pepper to suit your heat preference or omit for a milder soup.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
• To make the soup gluten-free, ensure that the stock and tomato paste are certified gluten-free.

Keywords: Parmesan, tomato, cannellini bean, soup, creamy, vegetarian, Italian, comforting, spinach, fire-roasted tomatoes