There’s something incredibly comforting about a warm bowl of soup, especially when it’s infused with rich flavors and hearty ingredients. I remember the first time I made Parmesan Tomato Cannellini Bean Soup; it was one of those chilly evenings when all I craved was a cozy, filling dish. I was instantly enamored by the creamy texture and the delightful taste that enveloped my senses. This soup not only warms you up but also brings a touch of joy to your dinner table.
Parmesan Tomato Cannellini Bean Soup stands out due to its robust flavors, creamy consistency, and the heartiness of the cannellini beans. With its rich tomato base and whisper of herbs, it’s perfect for weeknight dinners or even special gatherings. Plus, it’s simple enough for anyone to whip up, making it accessible whether you’re a seasoned home cook or just starting out.
Why this Parmesan Tomato Cannellini Bean Soup is Amazing
- Quick preparation: You can have this delicious soup ready in about 40 minutes.
- Flavor-packed: The combination of Parmesan, tomatoes, and herbs results in a dish that bursts with flavor.
- Make-ahead option: This soup stays fresh and can be made in advance, perfect for busy weekdays.
- Budget-friendly: Made with common ingredients like beans and tomatoes, it’s easy on the wallet.
- Freezer-friendly: You can easily store leftovers, making it great for meal prep.
"This soup hit all the right notes and quickly became a family favorite!"
Step-by-step Overview
The method for creating this luscious soup involves sautéing onion and garlic, mixing in robust flavors with tomato paste and herbs, and then simmering everything together with beans and tomatoes. Finish it off with cream and Parmesan for a comforting texture and taste that warms the soul.
What You’ll Need for Parmesan Tomato Cannellini Bean Soup
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 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
- 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)
Ingredient Notes & Swaps
- Cannellini beans: You can substitute with other beans like navy or great northern if necessary.
- Spinach: Fresh spinach offers a bright flavor, but frozen spinach can work in a pinch—just make sure to squeeze it dry.
- Fire-roasted tomatoes: Standard diced tomatoes can replace fire-roasted tomatoes if you prefer a milder flavor.
- Dairy substitutes: For a dairy-free version, swap heavy cream with coconut cream and use nutritional yeast for a cheesy flavor.
Cooking Method for the Soup
Making your own Parmesan Tomato Cannellini Bean Soup is straightforward and rewarding. The end result is a hearty bowl of creamy goodness that’s comforting on any day.
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, seasoning with a pinch of salt and pepper. Sauté until softened, about 5 minutes.
- Stir in the tomato paste, dried basil, oregano, and thyme. Cook for an additional 3-5 minutes, stirring often, allowing the tomato paste to darken, and the spices to release their fragrance.
- Add the fire-roasted tomatoes, drained and rinsed cannellini beans, stock, and the Parmesan rind. Bring everything to a boil.
- Reduce the heat and let it gently simmer, covered, for about 20 minutes, stirring occasionally.
- After simmering, uncover the pot and remove the Parmesan rind.
- Stir in the heavy cream, grated Parmesan cheese, and spinach. Continue to simmer for another 5-10 minutes until the cheese has melted and the spinach has wilted.
- Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and top generously with extra Parmesan and a sprinkle of crushed red pepper if desired.
Pro Tip: For a richer flavor, let the soup simmer longer; just remember to keep an eye on the texture, ensuring it maintains its creamy consistency.
Helpful Cooking Tips
- Chop onion and garlic finely for even cooking and flavor distribution.
- For an extra layer of flavor, add a splash of balsamic vinegar when serving.
- Allow the soup to sit for a few minutes off the heat—this resting time helps the flavors meld beautifully.
- Pair with crusty bread for dipping, turning your meal into an experience.
Best Ways to Enjoy Your Soup
This soup shines on its own but pairs wonderfully with a slice of crusty bread for dipping. A simple side salad with a tangy vinaigrette can complement the rich flavors beautifully. Consider a sprinkle of fresh herbs or a drizzle of olive oil on top for an elegant touch.
How to Store & Freeze Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. It retains its deliciousness for about 3-4 days. When ready to eat, reheat gently on the stove until heated through. For longer storage, freeze the soup in portions using freezer-safe containers. It can last for up to three months in the freezer.
Troubleshooting Common Issues
- If the soup is too thick: Add more stock or water to reach your desired consistency.
- Too bland?: Adjust with more herbs, or add a splash of vinegar for brightness.
- Overcooked beans: If you notice the beans are mushy, reduce simmering time on your next batch.
- Separation of cream: Incorporate the cream slowly and stir constantly to achieve a better blend.
Creative Twists for Your Soup
- Incorporate seasonal vegetables like carrots, zucchini, or bell peppers to enhance nutrition and flavor.
- Add protein such as cooked chicken or Italian sausage for an even heartier dish.
- For a different flavor profile, try using smoked paprika or a dash of lemon juice for a refreshing zing.
- Consider rotating herbs, such as fresh rosemary or thyme, if preferred.
Common Questions
Can I make this soup vegetarian?
Absolutely! Simply use vegetable stock instead of chicken stock, and you’re good to go.
How can I make this soup spicier?
For an extra kick, add crushed red pepper flakes during cooking, or include diced jalapeños for a fresh heat.
Can this soup be served cold?
While it’s traditionally served hot, it can be enjoyed cool or at room temperature on hotter days, offering a different texture and flavor experience.
How do I reheat this soup without losing creaminess?
Reheat slowly over low heat, stirring gently, to maintain a creamy texture. Avoid boiling to prevent separation.
Is there a way to make this soup gluten-free?
Yes! This recipe is naturally gluten-free, as it does not contain flour or gluten-based ingredients. Always check labels on stock and other packaged ingredients to ensure they are labeled gluten-free.
Parmesan Tomato Cannellini Bean Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, seasoning with a pinch of salt and pepper. Sauté until softened, about 5 minutes.
- Stir in the tomato paste, dried basil, oregano, and thyme. Cook for an additional 3-5 minutes, stirring often.
- Add the fire-roasted tomatoes, drained and rinsed cannellini beans, stock, and the Parmesan rind. Bring everything to a boil.
- Reduce the heat and let it gently simmer, covered, for about 20 minutes, stirring occasionally.
- After simmering, uncover the pot and remove the Parmesan rind.
- Stir in the heavy cream, grated Parmesan cheese, and spinach. Continue to simmer for another 5-10 minutes until the cheese has melted and the spinach has wilted.
- Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and top generously with extra Parmesan and a sprinkle of crushed red pepper if desired.