Parmesan Tomato Cannellini Bean Soup

Introduction

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I’ve always loved cozy, filling soups that come together quickly but don’t skip on flavor. This Parmesan Tomato Cannellini Bean Soup ticks all those boxes. It’s creamy without cream, satisfying without heaviness, and has just the right hint of cheesy, tangy tomato goodness that makes you want another bowl (or two!). Using cannellini beans brings a nice smooth texture and a subtle nuttiness, perfect for a light lunch or an easy dinner. Over the years, I’ve honed this recipe so it’s straightforward and dependable, even on busy weeknights. The Parmesan adds just enough saltiness and depth, and the tomatoes brighten everything up. Let me share how you can make this comforting soup your new go-to meal.

Parmesan Tomato Cannellini Bean Soup

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Warm up with Parmesan Tomato Cannellini Bean Soup packed with rich flavors that comfort and satisfy every craving

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Soup
• Cuisine: American

Ingredients

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• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, preferably no-salt-added
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth or chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, adjust to taste)
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped, for garnish (optional)

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Instructions

• Start by heating the olive oil over medium heat in a large pot.
• Add the finely chopped onion and cook until translucent and soft, around 5 to 7 minutes.
• Stir in the minced garlic and cook for about 1 minute, just until fragrant.
• Pour in the diced tomatoes with their juices, oregano, and red pepper flakes if using. Let simmer for 5 minutes.
• Add the drained and rinsed cannellini beans and pour in the broth.
• Increase the heat and bring the soup to a gentle boil, then reduce it to low and simmer uncovered for 15 minutes.
• Use an immersion blender to puree about half the soup in the pot, or carefully blend half in a blender and return to pot.
• Stir in the freshly grated Parmesan cheese until melted and combined.
• Taste and season with salt and freshly ground black pepper as needed.
• Turn off the heat and let the soup rest for about 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

A creamy, flavorful Parmesan Tomato Cannellini Bean Soup that’s hearty yet light, featuring cannellini beans and fresh Parmesan for a quick and satisfying meal.

Ingredients for Parmesan Tomato Cannellini Bean Soup

Clear descriptions are key here, so you won’t have any guesswork.

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, preferably no-salt-added
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth or chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, adjust to taste)
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped, for garnish (optional)

Make sure to use freshly grated Parmesan for the best melt and flavor. If you want a thicker soup, you can reserve some of the bean liquid to stir in.

How to Prepare Parmesan Tomato Cannellini Bean Soup

This soup is simple but making it step-by-step prevents any mishaps.

1. Start by heating the olive oil over medium heat in a large pot.
2. Add the finely chopped onion and cook until translucent and soft—around 5 to 7 minutes. Don’t rush this part; slow cooking the onions brings out the sweetness.
3. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to burn it.
4. Pour in the diced tomatoes with their juices, oregano, and red pepper flakes if you like some heat. Let this simmer for 5 minutes so the flavors meld.
5. Add the drained and rinsed cannellini beans then pour in the broth.
6. Increase the heat and bring the soup to a gentle boil, then reduce it to low and let it simmer uncovered for 15 minutes.
7. Use an immersion blender to puree a portion of the soup in the pot. I usually blend about half the soup to keep some texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender and pulse it, then return it to the pot.
8. Stir in the freshly grated Parmesan cheese. The cheese will thicken the soup and add a lovely richness without cream.
9. Taste and season with salt and pepper as needed. The Parmesan adds salt, so go easy at first.
10. Turn off the heat and let the soup rest for about 5 minutes before serving. This resting helps the flavors come together. Garnish with fresh herbs if you want.

Trust me, these steps make for a smooth, comforting soup every time without guesswork.

Why You’ll Love This Parmesan Tomato Cannellini Bean Soup

• Simple ingredients, many of which you probably already have on hand
• Protein-packed thanks to cannellini beans for a filling and nutritious meal
• Cheesy richness without heavy cream or butter
• Quick prep and cook time—ready in under 40 minutes
• Easy to customize—add your favorite herbs or a splash of cream if you like
• Great for weeknights, meal prep, or when you want comfort without guilt

Personally, I make this soup when I want something warm and cozy but still fresh and light enough to enjoy any time of year.

Ingredient Notes and Substitutions for Parmesan Tomato Cannellini Bean Soup

• Olive oil: Use good quality extra virgin olive oil. It adds a nice fruity flavor.
• Onion: Yellow onion works best for its balance of sweetness and sharpness.
• Diced tomatoes: Go for no-salt-added if you want better control over seasoning.
• Cannellini beans: White kidney beans work too. If you prefer dried beans, soak and cook them first.
• Broth: Vegetable broth keeps it vegetarian; chicken broth adds richer flavor.
• Parmesan cheese: Don’t substitute with pre-grated or powdered Parmesan—the melt and flavor won’t be the same.
• Herbs: Dried oregano is classic, but fresh thyme or rosemary can add a lovely twist.

These swaps help you tailor this soup to what you have without losing that signature taste.

Storage and Reheating Tips for Parmesan Tomato Cannellini Bean Soup

This soup stores beautifully but here are some tips to keep it fresh and tasty:

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop over low heat to avoid breaking the beans’ texture. Stir frequently.
• If the soup thickens too much in the fridge, add a splash of broth or water when reheating.
• It also freezes well for up to 3 months. Thaw overnight in the fridge before reheating slowly.

I often make a big pot so I have leftovers that taste even better the next day.

Estimated Nutritional Information for Parmesan Tomato Cannellini Bean Soup

Here’s an estimate for one serving (based on 4 servings total):

• Calories: Approximately 220
• Fat: 7g (mostly from olive oil and Parmesan)
• Protein: 12g (good plant-based source from cannellini beans and cheese)
• Carbohydrates: 25g (mostly from beans and tomatoes)
• Fiber: 6g (from beans and tomatoes)
• Sodium: Variable depending on broth and cheese, about 550mg

Keep in mind these numbers can change based on exact ingredients and portion sizes.

Frequently Asked Questions About Parmesan Tomato Cannellini Bean Soup

Can I make Parmesan Tomato Cannellini Bean Soup vegan?

Yes, you can swap out the Parmesan cheese for a vegan alternative or nutritional yeast to keep the cheesy flavor. Just note the texture might be slightly different without real cheese.

Is it okay to use canned beans and tomatoes?

Absolutely! Canned beans and tomatoes save time and work perfectly here. Just rinse the beans well to reduce any excess sodium or canning liquid flavor.

How can I make this soup spicier?

Extra crushed red pepper flakes or a dash of hot sauce works great. You can also add a pinch of smoked paprika for a smoky heat.

Can I add other vegetables to this soup?

Yes, diced carrots or celery added with the onions work well and add more texture. Spinach or kale stirred in at the end is a nice green boost too.

What’s the best way to store leftovers?

Cool the soup completely, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for a few months. Reheat gently on the stove with a bit of broth to loosen it up if needed.