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Parmesan Tomato Cannellini Bean

Creamy Parmesan Tomato Cannellini Bean Bliss in a Bowl

This Creamy Parmesan Tomato Cannellini Bean soup is a hearty, vegetarian delight bursting with flavor and comfort.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium sweet onion A base flavoring; substitute with yellow onion if needed.
  • 4 cloves garlic Minced; use fresh for best flavor.
  • 5 ounces fresh spinach Or frozen; can swap with kale or Swiss chard.
  • 14 ounces fire-roasted tomatoes Canned tomatoes are a convenient alternative.
  • 28 ounces cannellini beans Drained and rinsed; great northern or navy beans can be used.
  • 1 cup heavy cream Can be swapped with half-and-half or coconut milk for a vegan option.
  • 1/2 cup finely grated Parmesan cheese Use plant-based parmesan for a dairy-free version.
  • 1 Parmesan rind Infuses umami flavor; replace with more grated cheese if needed.
  • 1 tablespoon olive oil For sautéing; can substitute with other cooking oils.
  • Kosher salt and black pepper Adjust to taste.
  • 1 tablespoon tomato paste Flavor booster for the tomato base.
  • 1 teaspoon dried basil Use fresh basil for brighter flavor if desired.
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • crushed red pepper Optional for serving.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced medium sweet onion and 4 minced garlic cloves, seasoning with a pinch of kosher salt and black pepper. Sauté for about 5 minutes until the onion is softened.
  2. Stir in 1 tablespoon of tomato paste, along with 1 teaspoon of dried basil, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of dried thyme. Cook this mixture for an additional 5 minutes until fragrant.
  3. Pour in 14 ounces of fire-roasted tomatoes and 28 ounces of drained and rinsed cannellini beans. Toss in the Parmesan rind and bring to a gentle boil, then reduce heat and simmer covered for about 20 minutes.
  4. Remove the pot lid and stir in 1 cup of heavy cream, 1/2 cup of finely grated Parmesan cheese, and 5 ounces of fresh spinach. Simmer for another 5-10 minutes until the cheese melts and spinach wilts.
  5. Taste your soup and adjust the seasoning as needed with additional kosher salt and black pepper. Serve hot, garnished with extra Parmesan and crushed red pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze the soup base (without cream and spinach) for up to 3 months.

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