Go Back
–+ servings
Parmesan Tomato Cannellini Bean

Savory Parmesan Tomato Cannellini Bean Soup for Cozy Nights

This Cozy Parmesan Tomato Cannellini Bean Soup is a warm and hearty dish, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté vegetables; any neutral oil works well.
  • 1 Onion Provides foundational flavor and sweetness; shallots are a milder alternative.
  • 3 cloves Garlic Enhances aroma and depth; fresh garlic is best, but powdered can substitute in a pinch.
  • 1 can Fire-Roasted Tomatoes Key to flavor with their smoky characteristics; regular canned tomatoes can work too.
  • 4 cups Vegetable Broth The comforting base of the soup; chicken broth is a great option for non-vegetarians.
For the Protein and Creaminess
  • 1 can Cannellini Beans Offer protein and creaminess; chickpeas or navy beans can be a great substitute.
  • 2 cups Spinach Adds color and nutrients; feel free to swap in kale or Swiss chard.
  • 1 piece Parmesan Rind Infuses umami flavor into the soup; skip if unavailable or use a sustainable cheese rind.
For Seasoning
  • 1 tablespoon Italian Herbs (or Dried Oregano) Provides herby notes; experiment with fresh thyme or basil for variety.
  • to taste Salt Enhances overall flavors; adjust based on your broth’s sodium levels.
  • to taste Pepper Enhances overall flavors; adjust based on your broth’s sodium levels.
For a Luxurious Finish
  • 1/2 cup Heavy Cream Gives a luxurious finish; half-and-half or full-fat coconut milk create a lighter option.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and 3 minced garlic cloves. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
  2. Stir in one can of fire-roasted tomatoes and 4 cups of vegetable broth. Increase the heat to medium-high, bringing the mixture to a gentle boil. Once boiling, reduce the heat to a simmer for about 5 minutes.
  3. Add one can of drained and rinsed cannellini beans and a Parmesan rind to the pot, stirring gently. Allow the soup to simmer for 15 minutes.
  4. Add 2 cups of fresh spinach to the bubbling soup and stir until the greens wilt, which should take about 2 minutes.
  5. Once the spinach has wilted, carefully remove the Parmesan rind. Pour in 1/2 cup of heavy cream, stirring until fully incorporated. Adjust seasoning with salt and pepper to taste.
  6. Ladle the soup into warm bowls. If desired, garnish with freshly grated Parmesan on top. Serve alongside crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 2500IUVitamin C: 30mgCalcium: 300mgIron: 4mg

Notes

Always keep Parmesan rinds! They add incredible umami flavor. For a creamier soup, mash some of the cannellini beans. If making ahead, add spinach before serving. Store in an airtight container for up to 4 days. Freeze portions for up to 3 months, omitting spinach before freezing.

Tried this recipe?

Let us know how it was!