Parmesan Tomato Cannellini Bean Soup
Warm up with Parmesan Tomato Cannellini Bean Soup packed with rich flavors that comfort and satisfy every craving
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 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)
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.
Find it online: https://mekara.info/parmesan-tomato-cannellini-bean-soup-recipe/