Description
Comforting Parmesan Tomato Cannellini Bean Soup Recipe You’ll Love
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3 cups vegetable broth
- 1 Parmesan rind (optional, for richness)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook 5 minutes until soft. Add garlic and cook another 30 seconds.
- Stir in crushed tomatoes, beans, broth, herbs, and Parmesan rind if using. Mix well.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20–25 minutes to deepen the flavor.
- Remove rind and blend part of the soup using an immersion blender for creaminess while keeping some texture.
- Stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Ladle into bowls, garnish with parsley and extra Parmesan, and serve warm with crusty bread.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 5mg