Parmesan Tomato Cannellini Bean Soup

Parmesan Tomato Cannellini Bean Soup is the kind of comforting bowl you’ll want to crave on a chilly evening. With creamy white beans, tangy tomatoes, savory Parmesan, and a swirl of spinach and cream, this recipe hits all the right notes. It’s hearty without being heavy, simple to pull together, and bursting with flavor from the first spoonful. Perfect for a cozy dinner at home, it makes you feel good about what you’re eating while delighting your taste buds.

Why You’ll Love This Soup

• A one‑pot meal that comes together with everyday ingredients
• The combination of cannellini beans and Parmesan creates a rich, satisfying texture and savory depth
• Fresh spinach and herbs lighten the dish and add bright color and nutrients
• Optional heavy cream allows you to dial up the indulgence (or leave it out for a lighter version)
• Excellent for leftovers — flavors meld beautifully overnight

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 14 ounce diced tomatoes (with juices)
• 4 cups vegetable or chicken broth
• 1 tablespoon tomato paste
• 28 ounce can cannellini beans, drained and rinsed
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• Kosher salt and pepper, to taste
• 1 Parmesan rind (optional – freeze rinds for future use!)
• ½ cup of finely shredded Parmesan cheese, with extra reserved for garnish
• 5 ounces fresh spinach (or frozen, squeezed dry)
• 1 tablespoon red wine vinegar
• 1 cup heavy cream (optional)
• Fresh basil, for garnish
• Crushed red pepper flakes, for topping

Step‑by‑Step: How to Make Parmesan Tomato Cannellini Bean Soup

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
2. Stir in the minced garlic and cook for another minute or so until fragrant.
3. Pour in the diced tomatoes along with their juices, then stir in the broth, tomato paste, cannellini beans, dried basil, oregano, thyme, salt, and pepper. If you have a Parmesan rind, add it now. Bring the mixture to a boil.
4. Once boiling, reduce the heat and let the soup simmer for approximately 20 minutes so all the flavors meld.
5. After simmering, stir in the finely shredded Parmesan cheese until it melts and becomes well‑incorporated into the soup. Then add the spinach so it wilts, add the red wine vinegar, and finally stir in the heavy cream if using.
6. Serve the soup in bowls, garnish with fresh basil and crushed red pepper flakes, and even top with extra shredded Parmesan for that final flourish.

Helpful Tips

• If you prefer a slightly thicker texture, you can purée about 1 cup of the soup (beans + liquid) with a stick blender or food processor, then return it to the pot and stir.
• Don’t skip the Parmesan rind if you have one — it adds a deep umami richness.
• Taste and adjust salt and pepper after adding the cheese and cream—both add saltiness and richness.
• If your soup looks too thick after cooling, you can always thin it with a splash of broth or water when reheating.
• Use a good quality Parmesan (freshly grated) for the best melt and flavor — pre‑grated cheese sometimes has additives that affect melt‑in‑soup.

Substitutions and Variations

• Beans: If you don’t have cannellini beans, you can use any white bean (Great Northern or navy beans) — they’ll still work beautifully.
• Greens: Baby kale or Swiss chard can substitute for spinach if you prefer a sturdier texture.
• Cream: For a lighter version, omit the heavy cream and use half‑and‑half or just skip it entirely — you’ll still get great texture from the beans and cheese.
• Vegan/Vegetarian: Use vegetable broth, omit the Parmesan rind and heavy cream, and swap the Parmesan cheese for a vegan alternative — though the flavor will shift slightly.
• Spice: Increase the crushed red pepper flakes if you like heat, or add a pinch of smoked paprika for a smoky dimension.
• Add‑ins: You could stir in cooked diced chicken or Italian sausage for more protein, or toss in cooked pasta for a more substantial meal.

Storage Instructions

• Refrigerator: Let the soup cool to room temperature, transfer to an airtight container, and refrigerate for up to 3‑4 days.
• Freezer: If you plan to freeze, omit the heavy cream (or add it fresh when reheating) because dairy can separate when frozen and reheated. Freeze for up to 2‑3 months in freezer‑safe containers. Thaw overnight in the fridge before reheating and adjust consistency with a splash of broth if needed.
• Reheating: Gently heat on the stovetop over medium low, stirring occasionally. Add a little extra broth if it’s too thick. Garnish fresh before serving.

Nutritional Information

This recipe features a healthy dose of plant‑based protein and fiber from the beans, plus calcium and protein from the Parmesan. For example, a variation of white bean and Parmesan soup has been estimated at about 386 kcal, with ~18 g protein, ~37 g carbs, ~20 g fat (with cream) per serving.
Since this recipe uses heavy cream and a sizable volume of Parmesan, you can expect it to be richer in fat and calories than a very light bean soup. If you skip the cream, reduce cheese, or add more broth, you can lighten it significantly.

Serving Suggestions

• Serve this soup with crusty bread or garlic toast for dipping — the creaminess and Parmesan make it perfect for soaking up with bread.
• A fresh green salad on the side adds crispness and balances the richness.
• Garnish with extra fresh basil or baby arugula and a drizzle of good olive oil for a finish.
• If you want a full meal, pair it with warm roasted vegetables or grilled chicken.
• For a rustic touch, top each bowl with a few toasted pine nuts or a swirl of pesto.

Frequently Asked Questions About Parmesan Tomato Cannellini Bean Soup

Q: Can I make this soup ahead of time?
Yes — this soup is ideal for making ahead. You can cook it, allow it to cool, then refrigerate. The flavors actually deepen after sitting a few hours or overnight. Simply reheat gently on the stove and add a splash of broth if it has thickened.

Q: What if I don’t have a Parmesan rind?
No problem. The rind adds depth of flavor, but you can skip it. Make sure to use good quality grated Parmesan and add it toward the end so it melts nicely.

Q: Can I omit the heavy cream?
Absolutely. Omitting the cream makes the soup lighter, and you’ll still have a rich texture thanks to the beans and cheese. You could substitute with half‑and‑half or even plain Greek yogurt stirred in off heat.

Q: Is this suitable for vegetarians?
Yes — if you use vegetable broth (instead of chicken) and ensure the Parmesan you use is made with vegetarian rennet (some are not). The beans, spinach, and herbs make it vegetarian‑friendly.

Q: Can I freeze leftovers?
Yes — with a caveat. Because of the dairy (heavy cream and Parmesan), freezing can sometimes affect texture. If you plan to freeze, consider leaving out the cream and adding it fresh when reheating. Beans and broth freeze really well.

Q: How do I make the soup thicker or chunkier?
For thicker texture, you can purée about 1 cup of the soup (beans + liquid) using a stick blender or regular blender, then return it to the pot. This breaks down some of the beans, creating a creamy base while leaving plenty of whole beans for texture.

Conclusion

Thank you so much for exploring this delicious Parmesan Tomato Cannellini Bean Soup with me. I genuinely enjoy how it balances comfort and flavor with wholesome ingredients, and I hope you’ll find it as satisfying to cook and enjoy as I do. Whether you’re pulling it together for a cozy weeknight dinner or making extra for leftovers, I believe this soup will become one of your favorites. Wishing you a warm, flavorful cooking experience — and thanks for being part of our food‑loving community!

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