Parmesan Tomato Cannellini Bean Soup
A comforting blend of creamy white beans, bright tomatoes, and salty Parmesan for a simple, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced (optional)
- 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
- 4 cups vegetable broth or low-sodium chicken broth
- 1 teaspoon dried thyme or 1 sprig fresh thyme
- 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
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6-8 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, beans, broth, thyme, and bay leaf. Bring to a gentle simmer.
- Simmer for 15-20 minutes to let flavors meld. Remove bay leaf.
- Stir in grated Parmesan and adjust salt and pepper. For a creamier texture, blend 1-2 cups of the soup with an immersion blender and return to the pot.
- Finish with a squeeze of lemon and fresh herbs. Serve with extra Parmesan.
Notes
For a chunkier soup, mash a portion of the beans or blend a cup of the soup and stir it back in. Freezer-friendly and can be reheated easily.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 15mg