Creamy Parmesan Tomato and Cannellini Bean Soup Recipe

Introduction

This creamy Parmesan tomato and cannellini bean soup is a comforting, hearty meal that’s perfect for any day of the week. Packed with vegetables and rich flavors, it offers a smooth texture with satisfying chunks of beans for extra body. It’s easy to make and pairs wonderfully with crusty bread.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) fire-roasted or diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/4 cup heavy cream or half-and-half
• 1 teaspoon dried oregano or Italian seasoning
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish
• Optional: crusty bread or toasted baguette slices for serving

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and the onion turns clear.
2. Step 2: Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3: Add the canned tomatoes with their juices, cannellini beans, dried oregano, and vegetable broth to the pot. Stir well and bring the soup to a boil.
4. Step 4: Reduce the heat and let the soup simmer uncovered for about 20 minutes to blend flavors and slightly thicken.
5. Step 5: Use an immersion blender to partially puree the soup, leaving some beans and vegetables chunky for texture. Alternatively, blend half the soup in a regular blender and return it to the pot.
6. Step 6: Stir in the grated Parmesan cheese and cream. Warm the soup gently over low heat until the cheese melts and the soup is heated through. Do not boil to keep the cream smooth.
7. Step 7: Season with salt and freshly ground black pepper to taste. Serve garnished with chopped fresh parsley and extra Parmesan. Pair with crusty bread or toasted baguette slices if desired.

Tips & Variations

• For a dairy-free version, substitute the heavy cream with coconut milk and use a vegan Parmesan alternative or nutritional yeast.
• Add a pinch of red pepper flakes for a subtle heat.
• Use homemade vegetable broth for a richer flavor.
• If you prefer a smoother soup, blend it more thoroughly before adding the cheese and cream.
• Swap cannellini beans for navy or great northern beans if preferred.

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 prevent sticking. If the soup thickens too much upon cooling, add a splash of vegetable broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, omit the Parmesan cheese and heavy cream, and use plant-based alternatives such as vegan cheese and coconut or oat cream to keep it creamy and flavorful.

How can I make this soup ahead of time?

You can prepare the soup up to the simmering stage, cool it completely, and refrigerate it for up to 24 hours. When ready, blend, add the cheese and cream alternatives, and heat gently before serving.

Creamy Parmesan Tomato and Cannellini Bean Soup Recipe

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4.8 from 83 reviews

Creamy Parmesan Tomato and Cannellini Bean Soup is a comforting and hearty vegetarian soup combining tender vegetables, fire-roasted tomatoes, and creamy cannellini beans. Enriched with Parmesan cheese and a splash of cream, this soup offers a velvety texture and rich flavor, perfect for a cozy meal served with crusty bread.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced

Main Ingredients

• 1 can (14 oz) fire-roasted or diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano or Italian seasoning
• Salt and freshly ground black pepper, to taste

Finishing Touches

• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1/4 cup heavy cream or half-and-half
• Fresh parsley, chopped for garnish
• Optional: crusty bread or toasted baguette slices for serving

Instructions

1. Cook the Veggies: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté them for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and the onion turns clear.
2. Add Garlic: Stir in the minced garlic and cook for another minute, until you can smell its lovely aroma.
3. Combine Tomatoes, Beans, and Broth: Add the canned tomatoes with their juices, the cannellini beans, dried oregano, and vegetable broth to the pot. Give everything a good stir and bring the soup to a boil.
4. Simmer the Soup: Once boiling, lower the heat and let it simmer uncovered for about 20 minutes. This helps the flavors blend and the soup to thicken a bit.
5. Blend for Creaminess: Use an immersion blender to partially puree the soup in the pot, leaving some beans and vegetables chunky for texture. If you don’t have one, blend half the soup in a regular blender and pour it back.
6. Add Parmesan and Cream: Stir in the grated Parmesan cheese and cream. Warm the soup gently on low heat until the cheese melts and it’s heated through. Avoid boiling at this stage to keep the cream smooth.
7. Final Seasoning and Serving: Taste the soup and adjust seasoning with salt and freshly ground black pepper. Ladle the soup into bowls, garnish with extra Parmesan cheese and chopped fresh parsley. Serve with crusty bread or toasted baguette slices if desired.

Notes

• For a vegan version, substitute Parmesan and cream with vegan alternatives like nutritional yeast and coconut cream.
• You can use half-and-half instead of heavy cream to reduce fat content.
• To make the soup gluten-free, ensure the vegetable broth and bread served are gluten-free.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling.
• Adjust thickness by adding more broth if needed after blending.

Keywords: Creamy Parmesan Soup, Tomato Bean Soup, Vegetarian Soup, Comfort Food, Italian Soup, Easy Soup Recipe