Warm Up with Savory Parmesan Tomato Cannellini Bean Soup Recipe

I like to compare this to other bean soups it’s lighter than cream-based chowders but still filling. If you want a similar feel with a different twist, try this cannellini bean soup for another simple option.

Why Parmesan Tomato Cannellini Bean Soup works so well

This soup is appealing because it balances texture and flavor without fuss. Cannellini beans add a silky body. Crushed tomatoes bring acidity and sweetness. Parmesan gives a savory depth and a little umami. The result feels homey and thoughtful at the same time.

It’s also seasonal in the best way. Use ripe tomatoes or a quality canned option in winter. Add a handful of fresh basil in summer. The recipe stretches to feed a crowd or to save for lunches. If you like heartier bites, consider pairing it with crusty bread or a simple salad like the one linked here: hearty potato bean soup for inspiration on pairing white-bean dishes.

Comforting flavors from everyday ingredients

The flavor profile reads like a short list: onion, garlic, tomatoes, beans, and cheese. Those few items create layers. Sauteeing the aromatics first builds a savory base. A splash of lemon or a pinch of red pepper flakes wakes up the soup at the end.

Fast to prepare and easy to love

You can make most of this in 30–40 minutes if you use canned beans and tomatoes. If you cook dried beans ahead, the texture becomes even creamier. This soup works for weeknights, casual dinners, and batch cooking. For a meatier riff that still stays true to the idea, see this creamy Parmesan ditalini soup for how sausage can change the profile (use a non-pork sausage if you want).

Ingredients, substitutions, and a simple variation

Below I list what I use and why. These ingredients build a balanced soup that tastes richer than the sum of its parts.

What you’ll need for this recipe

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced (optional but adds sweetness)
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes or 3 cups fresh tomatoes, chopped
• 2 cans (15 oz each) cannellini beans, rinsed and drained (or 3 cups cooked beans)
• 4 cups vegetable broth or low-sodium chicken broth
• 1 teaspoon dried thyme or 1 sprig fresh
• 1 bay leaf (optional)
• 1/2 cup grated Parmesan, plus extra for serving
• Salt and black pepper to taste
• Fresh basil or parsley to finish
• Lemon wedge for brightness

Smart swaps for dietary needs

• Make it vegan: use nutritional yeast instead of Parmesan.
• Gluten-free: this recipe is naturally gluten-free.
• Lower sodium: choose low-sodium broth and omit added salt until the end.
• If you prefer a meat option, add chopped cooked chicken or a chicken sausage (no pork).

Smart variation (optional): For a chunkier soup, reserve one can of beans and mash half of the other can before adding. For a silkier finish, blend a cup of the soup and stir it back in.

For another white-bean, tomato-forward idea, you might like this hearty Italian-style white bean soup (again, pick a non-pork sausage or omit meat).

How to make the soup: step-by-step and tips

Follow simple steps for a great result. Prep first so everything moves quickly at the stove.

Step-by-step cooking instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–8 minutes.
2. Stir in garlic and cook 30 seconds until fragrant.
3. Add crushed tomatoes, beans, broth, thyme, and bay leaf. Bring to a gentle simmer.
4. Simmer 15–20 minutes to let flavors meld. Remove bay leaf.
5. Stir in grated Parmesan and adjust salt and pepper. If you want a creamier texture, blend 1–2 cups of the soup with an immersion blender or regular blender and return to the pot.
6. Finish with a squeeze of lemon and fresh herbs. Serve with extra Parmesan.

Step	Details
1	Sweat aromatics in olive oil until soft and fragrant.
2	Add tomatoes, beans, and broth; simmer to blend flavors.
3	Finish with Parmesan and herbs; adjust seasoning and serve.

Tips for texture, timing & tools

• Use an immersion blender for partial blending; it smooths the body without losing all the bean texture.
• If you like more acidity, add a splash of red wine vinegar just before serving. (No alcohol in the ingredients list itself.)
• A heavy-bottomed pot keeps heat even. A Dutch oven works well.
• Fresh herbs at the end make the soup pop.

For a different yet comforting white-bean take, see this simple cannellini bean soup which shows another streamlined method.

Keeping, reheating, and common questions

How to store it right

Cool the soup to room temperature (no more than two hours at room temp). Transfer to airtight containers. Refrigerate up to 4 days. Freeze in meal-sized portions for up to 3 months.

Reheating without losing flavor

Gently reheat on the stove over medium-low heat. Add a splash of broth or water if it seems too thick. Taste and add a little salt or lemon to brighten flavors after reheating.

A dish worth making again and again

This soup is forgiving. You can swap beans or add greens. It makes reliable weeknight meals and packs well for lunch.

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Questions you might have

Can I use dried beans instead of canned?

Yes. Soak and cook the beans until tender first, or use a pressure cooker. The texture becomes creamier with home-cooked beans.

Is this soup freezer-friendly?

Yes. Cool fully, then freeze in airtight containers. Thaw overnight in the fridge before reheating.

Can I make this vegan without losing taste?

Yes. Use nutritional yeast or a vegan Parmesan substitute for the cheesy note. A drizzle of good olive oil at the end helps.

How do I make the soup thicker or chunkier?

Mash a portion of the beans in the pot with a potato masher or blend a cup and stir it back in.

Conclusion

If you enjoy white-bean soups with bright tomato notes, you may like this take on roasted and spinach-studded white bean soup: Fire Roasted White Bean Soup with Spinach and Parmesan. It offers a related flavor profile with a different texture and makes a nice companion recipe to try on another night.

Try the Parmesan Tomato Cannellini Bean Soup this week. It’s simple to make, friendly to swap, and comforting any season.