Parmesan Tomato Cannellini Bean Soup

This Parmesan Tomato Cannellini Bean Soup brings together creamy cannellini beans, vibrant fire-roasted tomatoes, and a rich Parmesan finish into a one-pot wonder. It’s a nourishing blend perfect for a cozy lunch or dinner, combining Italian-inspired flavors with simple ingredients to create comfort in a bowl.

I first made this during a chilly weekend when fresh soup was just what we needed. Now it’s become a go-to comfort meal that everyone asks for again and again.

Gather Your Ingredients

• Olive oil: This is the foundation for sautéing and adds a fruity richness use a good quality extra virgin variety
• Sweet onion diced: brings natural sweetness and depth to the base choose firm onions with dry skins
• Garlic cloves minced: add aromatic pungency and warmth fresh garlic is best for vibrant flavor
• Kosher salt and black pepper for seasoning: bring out the natural flavors and balance the dish
• Tomato paste: concentrates tomato flavor for richness opt for a brand with no added sugars or fillers
• Dried basil, oregano, and thyme: are classic Italian herbs contributing earthiness and aromatic warmth
• Fire-roasted tomatoes: bring a smoky sweetness and depth far beyond regular canned tomatoes check the can for firm tomatoes and rich color
• Cannellini beans: provide creamy texture and protein rinse well to remove excess sodium or canning liquid
• Vegetable or chicken stock: forms the savory liquid base choose low sodium to control salt levels
• Parmesan rind: infuses deep umami flavors simmered slowly to impart creaminess without shredding
• Heavy cream: adds silkiness and softens acidity from tomatoes pick heavy cream with no additives
• Grated Parmesan cheese: enriches the soup with sharp, nutty notes freshly grated will melt beautifully
• Fresh spinach folded in at the end: provides color, nutrition, and a touch of freshness use young tender leaves or frozen for convenience
• Crushed red pepper flakes optional: for a gentle heat finish

How to Make It

Heat olive oil:

In a large pot, heat olive oil over medium heat

Sauté aromatics:

Add the diced onion and minced garlic to the pot Season everything with kosher salt and black pepper Cook gently for about five minutes stirring often until the onions soften and turn translucent This process builds the flavor base by mellowing harsh raw onion and garlic notes

Add tomato paste and herbs:

Stir in tomato paste, dried basil, oregano, and thyme Mix everything well to coat the aromatics and cook for five minutes This step concentrates the tomato flavors and allows the herbs to bloom releasing their fragrant oils Keep stirring so nothing sticks or burns

Add main ingredients and simmer:

Add fire-roasted tomatoes, cannellini beans, vegetable or chicken stock, and the Parmesan rind Bring the mixture to a gentle boil then reduce the heat to low Cover the pot and let it simmer gently for twenty minutes Stir occasionally to prevent sticking This slow simmer allows the flavors to meld and the Parmesan rind to impart its signature umami

Infuse cheese flavors:

During the last ten minutes keep the lid on Allow the Parmesan rind to fully infuse the broth giving the soup its creamy savory character

Finish soup:

Remove the lid and stir in the heavy cream, grated Parmesan cheese, and fresh spinach Simmer for another five to ten minutes until the cheese melts into the soup and the spinach softens Stir regularly to combine everything

Season and serve:

Taste the soup and adjust seasoning with salt and pepper as needed Serve hot topped with extra grated Parmesan cheese and crushed red pepper flakes for those who like a touch of spice

I love how the Parmesan rind gives this soup its unforgettable depth I remember making it for a family gathering where the little ones kept coming back for seconds and thirds. It’s one of those recipes that feel homemade even when it’s made in under an hour.

Flavor Boosters

Storage tips Store leftover soup in an airtight container in the refrigerator for up to four days Spinach is best added fresh when reheating rather than frozen leftovers to keep it vibrant This soup also freezes well without the spinach For frozen portions add fresh spinach when you reheat to bring back its bright color and texture Ingredient substitutions Use kale or Swiss chard instead of spinach if you prefer a heartier green Coconut milk can substitute heavy cream for a dairy-free option resulting in a subtly different but delicious creaminess Swap vegetable stock for chicken stock to add depth if not strictly vegetarian

Serving Suggestions

Serve with crusty bread or garlic toast to soak up every last spoonful of broth A simple green salad on the side adds freshness and balance to the richness of the soup Top with toasted pine nuts or fresh herbs like basil for extra texture and aroma

Creative Twists

Cultural background This soup is inspired by Italian comfort foods that celebrate beans, cheese, and fresh greens as staples The use of a Parmesan rind reflects traditional Italian cooking practices where nothing goes to waste Blending the creamy beans with tomatoes and herbs creates a balanced nutritional profile common in Mediterranean diets Seasonal adaptations In warmer months substitute the heavy cream with Greek yogurt added just before serving to lighten the soup Add fresh cherry tomatoes instead of canned fire-roasted tomatoes in summer for a brighter flavor In winter bulk it up with root vegetables such as carrots and celery to make it even heartier Success Stories Friends and family rave about how rich and satisfying this soup is even though it is completely vegetarian The balance between smoky tomatoes, creamy beans, and savory cheese has made it popular in potlucks and weeknight dinners alike Freezer Meal Conversion To freeze simply cool the soup completely and transfer to freezer-safe containers Remember to omit spinach when freezing Reheat gently and stir in fresh spinach just before serving for the best taste and texture

This simple soup offers comforting flavors with minimal effort, perfect for any day of the week.

Common Questions About the Recipe

→ What beans are used in this soup?

Cannellini beans provide a creamy texture and mild flavor that complements the tomatoes and cheese.

→ Can I substitute the spinach with another green?

Yes, kale or Swiss chard work well as alternatives, offering similar texture and added nutrients.

→ How does the Parmesan rind affect the flavor?

Simmering with the Parmesan rind adds savory umami depth and richness throughout the soup.

→ Is this soup suitable for vegetarians?

Yes, it uses vegetable stock and no meat ingredients, making it vegetarian-friendly.

→ How can I make the soup thicker?

Partially mashing some of the beans or blending a portion before adding cream helps thicken the soup.

→ Can this dish be prepared ahead of time?

It stores well in the fridge for up to 4 days and freezes for up to 2 months (remove spinach before freezing).