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Parmesan Tomato Cannellini Bean Soup Recipe

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Hearty Parmesan Tomato Cannellini Bean Soup with tender white beans, rich tomato broth, and a savory Parmesan finish. Comforting Italian-inspired soup perfect for chilly days.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

Instructions

  • 1. Heat olive oil in large pot over medium heat. Sauté onion and garlic until translucent.
  • 2. Add crushed tomatoes, cannellini beans, broth, oregano, basil, salt, and pepper.
  • 3. Bring to boil, reduce heat and simmer 20-25 minutes.
  • 4. Use immersion blender to partially puree soup for creamy texture while leaving some beans whole.
  • 5. Stir in grated Parmesan until melted.
  • 6. Garnish with fresh basil or parsley. Serve hot with crusty bread.

Notes

  • Use good quality Parmesan for best flavor.
  • Add crushed red pepper flakes for heat.
  • Make ahead and refrigerate up to 3 days.
  • Freeze up to 2 months for easy meals.

Nutrition

Keywords: parmesan tomato soup, cannellini bean soup, italian bean soup, hearty soup

Find it online: https://dishfoody.com/parmesan-tomato-cannellini-bean-soup-recipe/