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Parmesan Tomato Cannellini Bean Soup Recipe

Parmesan Tomato Cannellini Bean Soup Recipe
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5.2 from 30 reviews

A comforting and flavorful Parmesan Tomato Cannellini Bean Soup that is perfect for a cozy night in. This hearty soup is packed with nutritious ingredients and bursting with delicious Italian flavors.

Ingredients

Soup:

  • 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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic with a pinch of salt and pepper. Sauté for 5 minutes until softened.
  2. Stir in tomato paste, basil, oregano, and thyme. Cook for 5 minutes, stirring often, until the paste darkens and spices are fragrant.
  3. Add fire-roasted tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, stirring occasionally. Keep covered for the last 10 minutes.
  4. Remove lid, stir in heavy cream, Parmesan, and spinach. Cook 5–10 minutes until cheese melts and spinach wilts.
  5. Adjust seasoning with salt and pepper. Serve hot, topped with more Parmesan and crushed red pepper.

Notes

  • You can use either fresh or frozen spinach based on what you have available.
  • Feel free to adjust the seasoning and spice levels according to your preference.

Nutrition

Find it online: https://cookedbysarah.com/parmesan-tomato-cannellini-bean-soup-recipe/