Parmesan Tomato Cannellini Soup (Printable Version)
A creamy, comforting soup with fire-roasted tomatoes, white beans, and Parmesan that's both weeknight-easy and dinner-party worthy.
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 sweet onion, diced
03 -
4 garlic cloves, minced
04 -
Kosher salt and black pepper, to taste
05 -
1 tablespoon tomato paste
06 -
1 teaspoon dried basil
07 -
1/2 teaspoon dried oregano
08 -
1/4 teaspoon dried thyme
09 -
1 (400g) can fire-roasted tomatoes
10 -
2 (400g) cans cannellini beans, drained and rinsed
11 -
1 liter vegetable or chicken stock
12 -
1 Parmesan rind
13 -
250ml heavy cream
14 -
50g finely grated Parmesan cheese, plus more for topping
15 -
150g fresh spinach
16 -
Crushed red pepper, for topping (optional)
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add onion and garlic with a pinch of salt and pepper; sauté about 5 minutes until softened.
02 -
Stir in tomato paste, dried basil, oregano, and thyme. Cook 3–5 minutes, stirring often, until the paste darkens and spices are fragrant.
03 -
Add fire-roasted tomatoes, cannellini beans, stock, and the Parmesan rind. Bring to a boil, reduce to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
04 -
Uncover and remove/discard the Parmesan rind. Stir in heavy cream, grated Parmesan, and spinach. Simmer 5–10 minutes until the cheese melts and spinach wilts.
05 -
Taste and adjust salt and pepper. Ladle into bowls and top with extra Parmesan and a pinch of crushed red pepper if desired.
# Notes:
01 -
Use half-and-half or unsweetened cashew cream instead of heavy cream for a lighter option
02 -
Add diced zucchini, carrots, or mushrooms with the onions for more vegetables
03 -
Add extra crushed red pepper or a pinch of cayenne for a spicy twist
04 -
Increase stock and reduce cream for a lighter, brothier finish
05 -
For vegan/dairy-free version, omit Parmesan and cream; add 2–3 tablespoons nutritional yeast and use plant-based cream
06 -
If no Parmesan rind available, stir in an extra 1/4–1/2 cup grated Parmesan at the end
07 -
Pre-cooked dried cannellini beans can be substituted (use approximately 3 cups cooked)
08 -
Frozen spinach works well; thaw and squeeze out excess liquid before adding
09 -
For slow cooker method, add everything except cream, Parmesan, and spinach; cook on LOW 6–7 hours then stir in remaining ingredients
10 -
For freezing, omit cream/cheese and add after reheating for best texture