Parmesan Tomato Cannellini Bean Soup Recipe
This Parmesan Tomato Cannellini Bean Soup Recipe is a hug in a bowl, blending the rich umami of tomatoes and Parmesan with the creamy comfort of beans. After extensive testing, I’ve found this one-pot method delivers deep flavor in about 40 minutes, making it a reliable staple for my family. It’s a nutrient-packed meal that feels indulgent yet is surprisingly simple to prepare.
PrintParmesan Tomato Cannellini Bean Soup Recipe
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 1 Parmesan rind (optional)
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 2 cups fresh spinach or kale (optional)
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrot, and celery until soft (about 5 minutes).
- Add garlic and cook for 1 more minute.
- Stir in tomatoes, beans, broth, seasoning, and Parmesan rind.
- Bring to a boil, reduce heat, and simmer for 20 minutes.
- Stir in grated Parmesan until melted.
- Add greens and cook until wilted (about 2 minutes).
- Remove Parmesan rind. Serve with fresh herbs and extra Parmesan.
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