Savory Parmesan Tomato Cannellini Bean Soup for Cozy Nights
This savory Parmesan tomato cannellini bean soup is hearty, creamy, and full of comforting Italian flavor—perfect for chilly nights or a nourishing weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 cups
- Category: Soups, Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
For the Soup Base:
2 cups cooked cannellini beans (or 1 can, drained and rinsed)
28 oz fire-roasted tomatoes (canned)
4 cups low-sodium vegetable broth
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon Italian seasoning
Salt, to taste
Pepper, to taste
For Creaminess and Flavor:
1 piece Parmesan rind (optional)
1 cup heavy cream (or coconut/cashew cream for vegan option)
2 cups fresh spinach (or thawed frozen spinach)
Instructions
Prep dried beans (if using):
If using dried cannellini beans, soak overnight and cook in fresh water until tender (1–1.5 hours). Skip this step if using canned beans.
Sauté aromatics:
In a large pot over medium heat, heat olive oil. Add chopped onion and cook for 5 minutes until translucent. Stir in garlic and cook for 1 more minute.
Build the soup base:
Add fire-roasted tomatoes, cooked beans, and vegetable broth. Season with Italian seasoning, salt, and pepper. Bring to a gentle boil (~5 minutes).
Simmer:
Reduce heat to low, cover, and simmer for 20 minutes to deepen flavor.
Blend for creaminess (optional):
Use an immersion blender to partially or fully purée the soup to your preferred consistency (1–2 minutes).
Add cream and spinach:
Stir in spinach and cream. Cook for 4–5 minutes until spinach is wilted and soup is creamy.
Finish with Parmesan:
Stir in a Parmesan rind (let melt in the soup) or finish with freshly grated Parmesan before serving.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
For a vegan version, use coconut or cashew cream and omit the Parmesan rind.
Optional toppings: red pepper flakes, croutons, or a drizzle of olive oil.
Can be made ahead and reheated gently on the stovetop.
