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Parmesan Tomato Cannellini Bean

Creamy Parmesan Tomato Cannellini Bean Soup for Cozy Nights

A heartwarming vegetarian soup combining fire-roasted tomatoes, creamy cannellini beans, and parmesan, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Sweet Onion Base flavor; can substitute with yellow or white onions.
  • 3 cloves Garlic Fresh is preferred for best taste.
  • 2 cups Fresh or Frozen Spinach Can be substituted with kale or Swiss chard.
  • 1 28-ounce can Fire-Roasted Tomatoes Substitute fresh tomatoes in summer.
  • 1 can Cannellini Beans Use navy or great northern beans if unavailable.
  • 1 cup Heavy Cream For dairy-free, use half-and-half, whole milk, or coconut milk.
  • 1 cup Finely Grated Parmesan Cheese Can use vegetarian-friendly parmesan or nutritional yeast.
  • 1 piece Parmesan Rind Substitutes include pecorino or grated hard cheese.
  • 2 tablespoons Olive Oil Replace with another cooking oil if preferred.
  • to taste Kosher Salt Adjust to personal taste.
  • to taste Black Pepper Adjust to personal taste.
  • 2 tablespoons Tomato Paste Use as needed to enrich the soup.
  • 1 teaspoon Dried Basil Can use fresh herbs for a more vibrant taste.
  • 1 teaspoon Dried Oregano Can use fresh herbs for a more vibrant taste.
  • 1 teaspoon Dried Thyme Can use fresh herbs for a more vibrant taste.
  • to taste Crushed Red Pepper Optional garnish for heat.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced medium sweet onion and 3 minced garlic cloves, sprinkling with a pinch of kosher salt and black pepper. Sauté for about 5 minutes, until the onion is translucent and tender.
  2. Stir in 2 tablespoons of tomato paste along with 1 teaspoon each of dried basil, oregano, and thyme. Cook for another 5 minutes until deepened in color.
  3. Pour in one 28-ounce can of fire-roasted tomatoes, 1 can (15 ounces) of drained cannellini beans, and 4 cups of vegetable stock. Toss in a parmesan rind and bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
  5. Stir in 1 cup of heavy cream, 1 cup of finely grated parmesan cheese, and 2 cups of spinach. Simmer uncovered for 5-10 minutes.
  6. Taste and adjust seasoning with kosher salt and black pepper. Serve hot in bowls, garnished with extra parmesan cheese and crushed red pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Use canned cannellini beans for convenience; adjust seasoning as needed and feel free to substitute spinach with other greens.

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