Description
This Parmesan Tomato Cannellini Bean Soup is a comforting and hearty Italian-inspired dish perfect for any season. Featuring creamy cannellini beans, rich diced tomatoes, and fresh herbs, it’s enhanced with savory Parmesan cheese and a touch of basil for freshness. The soup is cooked on the stovetop, bringing together wholesome vegetable broth, aromatic onions, garlic, and Italian seasonings into a flavorful, warming meal that is easy to prepare and perfect for lunch or dinner.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes with juice
- 3 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Finishing Ingredients
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Optional: 1 teaspoon red pepper flakes for added heat
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil and add the finely chopped onion. Cook the onion until it becomes translucent, approximately 5 minutes, stirring occasionally to prevent burning.
- Sauté garlic: Add the minced garlic to the pot with the onions and cook for about 1 more minute until the garlic becomes fragrant without browning.
- Add tomatoes: Pour in the diced tomatoes along with their juice. Stir well to combine the tomatoes evenly with the onion and garlic mixture.
- Incorporate vegetable broth: Add 3 cups of vegetable broth to the pot, stir, and bring the mixture to a simmer over medium heat.
- Add beans and seasonings: Stir in the drained and rinsed cannellini beans, dried thyme, Italian seasoning, salt, and freshly ground black pepper to taste. Mix everything thoroughly.
- Simmer the soup: Let the soup simmer gently for 15 to 20 minutes, allowing all the flavors to meld together and the beans to become tender.
- Add Parmesan cheese: Remove the pot from heat and stir in the grated Parmesan cheese until it melts completely into the soup, adding a creamy richness.
- Stir in basil: Just before serving, mix in the chopped fresh basil leaves to impart a fresh, herbal note to the soup.
- Add optional spice: For those who like heat, sprinkle red pepper flakes on top of the soup when serving to add a spicy kick.
Notes
- You can substitute the cannellini beans with great northern beans if preferred.
- For a thicker soup, use an immersion blender to puree a portion of the beans and tomatoes before adding Parmesan cheese.
- Adjust the salt and pepper to taste, especially if your broth is salted.
- To make this soup vegan, omit the Parmesan cheese or substitute with a vegan Parmesan alternative.
- Serve with crusty bread or a side salad for a complete meal.
