Parmesan Tomato Cannellini Bean Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
