Name: Parmesan Tomato Cannellini Bean Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 sweet onion, diced; 4 garlic cloves, minced; Kosher salt and pepper, to taste; 1 tbsp tomato paste; 1 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp dried thyme; 14 oz fire-roasted tomatoes; 28 oz cannellini beans, drained and rinsed; 4 cups vegetable or chicken stock; 1 parmesan rind; 1 cup heavy cream; 1/2 cup finely grated Parmesan cheese, plus more for topping; 5 oz fresh spinach (or frozen); Crushed red pepper, for topping

Nothing hits the spot on a cozy evening quite like a bowl of Parmesan Tomato Cannellini Bean Soup. This lusciously creamy, flavor-packed soup marries the tang of fire-roasted tomatoes with the richness of parmesan and the silky texture of cannellini beans—plus a flourish of spinach for brightness and goodness. Trust me, once you stir in that dreamy swirl of heavy cream and Parmesan cheese, you’ll realize why this Italian-inspired comfort dish belongs in your regular rotation. Whether you’re feeding a hungry crowd or savoring a quiet meal at home, this is a soup that delivers heart, soul, and a punch of irresistible flavor in every spoonful.

Ingredients You’ll Need

Parmesan Tomato Cannellini Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

Gather your ingredients for this soup and you’ll see that each addition is chosen for a reason! From the nutty undertones of the Parmesan rind to the warmth of dried herbs, every single component brings depth, creaminess, or brightness to our beloved pot of Parmesan Tomato Cannellini Bean Soup.

Olive oil: Adds a rich foundation for sautéing the veggies and brings just the right touch of fruitiness.
Sweet onion: Lends gentle sweetness and body to round out the savory notes.
Garlic cloves: Essential for a fragrant, deeply flavored base—never skip the garlic!
Kosher salt and pepper: For seasoning layers throughout; taste as you go for a perfectly balanced result.
Tomato paste: Intensifies the tomato flavor and helps thicken up the broth beautifully.
Dried basil, oregano, and thyme: Classic Italian herbs that bring herby warmth and depth to every bite.
Fire-roasted tomatoes: The smokiness adds complexity and zip—if you can, go for a really good quality can.
Cannellini beans: These white beans are creamy and mild, perfect for bulking up the soup while keeping it silky.
Vegetable or chicken stock: Choose your favorite based on your preferences; both add richness and carry flavor.
Parmesan rind: The secret to deep, umami flavor—save those rinds for soups like this!
Heavy cream: For body and luscious creaminess, giving your soup that addictive silkiness.
Finely grated Parmesan cheese: Melts right in and delivers salty-nutty goodness in every bite. And don’t forget extra on top!
Fresh spinach (or frozen): Wilts beautifully into the soup for color, nutrition, and a little earthy flavor.
Crushed red pepper: Sprinkle on top for a little kick—it’s optional, but highly recommended.

How to Make Parmesan Tomato Cannellini Bean Soup

Step 1: Sauté Onion and Garlic

Get started by heating your olive oil in a large pot over medium heat. Add the diced sweet onion and minced garlic, along with a generous pinch of salt and pepper. Sauté everything for about 5 minutes until the onion softens and turns translucent—the kitchen will already smell amazing at this point!

Step 2: Build Depth with Tomato Paste and Herbs

Stir in the tomato paste along with the dried basil, oregano, and thyme. Let this mixture cook for another 5 minutes, stirring often. This extra cook time deepens the tomato flavor while giving those dried herbs a chance to bloom and perfume the soup’s base.

Step 3: Add Tomatoes, Beans, Stock, and Parmesan Rind

Pour in the fire-roasted tomatoes, cannellini beans, and your chosen stock. Don’t forget the secret weapon—a parmesan rind! Bring the mixture to a boil, then reduce the heat and let it gently simmer. Cover the pot and let everything mingle for 20 minutes, stirring now and then. Those last 10 minutes with the lid sealed in will really lock in the aromatics.

Step 4: Stir in Cream, Parmesan, and Spinach

After simmering, uncover the pot and remove the parmesan rind. Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Simmer for 5–10 more minutes, allowing the cheese to melt completely and the spinach to wilt and turn vibrant green.

Step 5: Season and Serve

Take a taste and season with more salt and pepper if needed. Ladle the piping hot Parmesan Tomato Cannellini Bean Soup into bowls. Don’t forget a sprinkle of extra Parmesan and crushed red pepper for a perfect finishing touch!

How to Serve Parmesan Tomato Cannellini Bean Soup

Garnishes

Layer on extra grated Parmesan cheese for a salty flourish, or scatter crushed red pepper for a gentle heat boost. A swirl of olive oil adds a glossy finish, and a handful of torn fresh basil or parsley can brighten up each bowl of Parmesan Tomato Cannellini Bean Soup with color and scent.

Side Dishes

Crusty bread or a warm baguette is practically a requirement here—perfect for scooping up that velvety broth! You can also go for a crisp green salad, garlic bread, or even a simple grilled cheese sandwich to complement your bowl of Parmesan Tomato Cannellini Bean Soup.

Creative Ways to Present

Ladle the soup into vintage-style soup mugs or rustic bowls and top with large Parmesan shavings for flair. For a party, serve mini portions in espresso cups as a cozy appetizer. Or, for a whimsical twist, hollow out a small round loaf of bread to use as an edible soup bowl—guaranteed to wow any guest!

Make Ahead and Storage

Storing Leftovers

Leftover Parmesan Tomato Cannellini Bean Soup stores beautifully. Allow the soup to cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days, and the flavors only get better as they mingle.

Freezing

Planning ahead? Simply spoon the cooled soup into freezer-safe containers—just leave a little extra space for expansion. This soup freezes well for up to 3 months. When you’re ready to enjoy it again, a quick thaw in the fridge overnight does the trick.

Reheating

To reheat, transfer the soup to a pot and warm it gently over medium-low heat, stirring occasionally. If the soup thickens too much in the fridge, just add a splash of extra stock or water to loosen it back up before serving.

FAQs

Can I make Parmesan Tomato Cannellini Bean Soup vegetarian?

Absolutely! Just be sure to use vegetable stock and double-check that your Parmesan cheese is vegetarian-friendly (traditional Parmesan uses animal rennet, but some brands now offer vegetarian alternatives).

What can I use instead of cannellini beans?

Great Northern beans or navy beans would be excellent substitutes, offering a similarly creamy consistency and mild taste that works beautifully in this soup.

Can I leave out the parmesan rind?

If you don’t have a parmesan rind on hand, the soup will still be delicious—just add a little extra grated Parmesan to boost the umami flavor. The rind simply adds a wonderful savory depth.

Can I make this soup dairy-free?

For a dairy-free version, swap the heavy cream for full-fat coconut milk (expect a subtle coconut note) and use a dairy-free parmesan alternative. The soup won’t be quite as rich, but still comforting and flavorful!

What’s the best way to add spinach?

Stir in fresh baby spinach near the end of cooking so it wilts gently and stays vibrant. If using frozen spinach, thaw and squeeze out any excess water before adding to keep the soup from getting watery.

Final Thoughts

Once you dig into a bowl of this Parmesan Tomato Cannellini Bean Soup, it’s easy to see why it’s a standby in any comfort food lover’s kitchen. Creamy, satisfying, and bursting with flavor, it’s a recipe worth making again and again. Give it a try—you’ll want to keep this one close for every chilly night or whenever only the coziest of soups will do!