Parmesan Tomato Cannellini Bean Soup

Why Make This Recipe

Parmesan Tomato Cannellini Bean Soup is a warm and comforting dish that’s perfect for any day. It’s simple, hearty, and packed with flavor. This soup is not just delicious; it’s also healthy and filling thanks to the beans and fresh spinach. It’s a great choice for a quick weeknight dinner or a cozy weekend lunch. Plus, it uses ingredients you may already have on hand, making it a budget-friendly option too!

How to Make Parmesan Tomato Cannellini Bean Soup

Ingredients:

• 1 tbsp olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced
• Kosher salt and pepper, to taste
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 14 oz fire-roasted tomatoes
• 28 oz cannellini beans, drained and rinsed
• 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)
• Crushed red pepper, for topping

Directions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic with a pinch of salt and pepper. Sauté for about 5 minutes until they soften.
3. Stir in the tomato paste, dried basil, oregano, and thyme. Cook for another 5 minutes, stirring often, until the paste darkens and the spices release their fragrance.
4. Add the fire-roasted tomatoes, cannellini beans, stock, and the parmesan rind. Bring this mixture to a boil.
5. Once boiling, reduce the heat and let it simmer. Cover the pot and cook for 20 minutes, stirring occasionally. Keep the pot covered for the last 10 minutes.
6. Remove the lid and stir in the heavy cream, grated Parmesan, and fresh spinach. Let it cook for another 5 to 10 minutes until the cheese melts and the spinach wilts.
7. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve hot, topped with extra Parmesan and crushed red pepper.

How to Serve Parmesan Tomato Cannellini Bean Soup

Serve this soup hot in bowls. A sprinkle of extra Parmesan cheese and a dash of crushed red pepper on top adds a delicious finishing touch. Pair it with a slice of crusty bread for dipping, or a fresh salad on the side for a complete meal.

How to Store Parmesan Tomato Cannellini Bean Soup

To store any leftovers, let the soup cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat on the stove.

Tips to Make Parmesan Tomato Cannellini Bean Soup

• Use fresh herbs if you have them for an even brighter flavor.
• If you enjoy a thicker soup, blend a portion of the soup before adding the cream and spinach.
• Feel free to add other vegetables, like carrots or celery, to increase the nutrition.
• Adjust the spice level with more or less crushed red pepper based on your taste.

Variation

For a vegetarian option, simply use vegetable stock instead of chicken stock. If you want a different taste, try adding some Italian sausage for added flavor and protein.

FAQs

Can I use other beans in this soup?
Yes, you can substitute cannellini beans with other types of beans like navy beans or chickpeas.

Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day after the flavors have melded together.

Is it possible to make this soup dairy-free?
Yes! You can replace heavy cream with coconut milk or a dairy-free cream alternative, and skip the cheese or use a dairy-free cheese option.