Name: Parmesan Tomato Cannellini Bean Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 sweet onion, diced; 4 garlic cloves, minced; Kosher salt and black pepper, to taste; 1 tablespoon tomato paste; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1 (14 oz) can fire-roasted tomatoes; 2 (14 oz) cans cannellini beans, drained and rinsed (about 28 oz total); 4 cups vegetable or chicken stock; 1 Parmesan rind; 1 cup heavy cream; 1/2 cup finely grated Parmesan cheese, plus more for topping; 5 oz fresh spinach (or frozen, thawed and squeezed dry); Crushed red pepper, for topping (optional)

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Parmesan Tomato Cannellini Bean Soup is one of my favorite bowls of comfort. It’s creamy, hearty, and full of rich flavor from fire-roasted tomatoes, cannellini beans, fresh spinach, and a savory parmesan base. Perfect for chilly nights or whenever I want something wholesome yet indulgent, this soup is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

I love this soup because it hits all the right notes—it’s cozy, cheesy, and nourishing. The parmesan rind adds depth, the cream makes it velvety, and the beans give it body and protein. It comes together in under an hour, making it weeknight-friendly but still special enough for entertaining. Parmesan Tomato Cannellini Bean Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
Kosher salt and pepper, to taste
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
14 oz fire-roasted tomatoes
28 oz cannellini beans, drained and rinsed
4 cups vegetable or chicken stock
1 parmesan rind
1 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus more for topping
5 oz fresh spinach (or frozen)
Crushed red pepper, for topping

Directions

Heat olive oil in a large pot over medium heat. I add the onion and garlic with a pinch of salt and pepper and sauté for about 5 minutes until softened.
Stir in tomato paste, basil, oregano, and thyme. I cook for another 5 minutes, stirring often, until the tomato paste darkens and the spices release their aroma.
Add fire-roasted tomatoes, cannellini beans, stock, and the parmesan rind. I bring everything to a boil, then reduce the heat to a simmer. I cover and cook for 20 minutes, stirring occasionally.
Remove the lid and stir in the heavy cream, grated Parmesan, and spinach. I let it cook another 5–10 minutes until the cheese melts and the spinach wilts.
Taste and adjust seasoning with more salt and pepper if needed. I ladle the soup into bowls and top with extra Parmesan and a sprinkle of crushed red pepper.

Servings and Timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Lighter Version: I swap the heavy cream for half-and-half or even unsweetened cashew cream for a lighter but still creamy soup.
More Veggies: Sometimes I stir in zucchini, carrots, or mushrooms for extra bulk.
Spicy Twist: I add extra crushed red pepper or a pinch of cayenne for more heat.
Brothy Style: I use less cream and more stock if I want a lighter, brothier finish.
Vegan Option: I skip the cream and cheese, add nutritional yeast, and use a plant-based parmesan alternative.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup on the stovetop over medium-low heat or in the microwave. For freezing, I freeze the soup without the cream and cheese, then stir them in after reheating for the best texture.

FAQs

Can I use dried beans instead of canned?

Yes, I cook dried cannellini beans ahead of time until tender, then add them in place of canned beans.

What can I use if I don’t have a parmesan rind?

I’ve skipped it before, and the soup is still delicious, but stirring in extra Parmesan at the end helps replace that richness.

Can I make this dairy-free?

Yes, I use coconut cream or cashew cream instead of heavy cream, and a vegan Parmesan substitute or nutritional yeast for the cheesy flavor.

Will frozen spinach work?

Absolutely. I just thaw and squeeze out the excess water before adding it to the pot.

Can I make this in a slow cooker?

Yes, I add everything except the cream, Parmesan, and spinach to the slow cooker and cook on low for 6–7 hours. Before serving, I stir in the cream, cheese, and spinach.

Conclusion

Parmesan Tomato Cannellini Bean Soup is one of those meals that’s hearty, comforting, and packed with flavor. I love how easy it is to make and how well it works for both family dinners and leftovers. Every spoonful is creamy, savory, and satisfying—exactly what I want in a comforting soup.