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Parmesan Tomato Cannellini Bean Soup

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Creamy, cozy, and packed with flavor, this Parmesan Tomato Cannellini Bean Soup combines fire-roasted tomatoes, tender white beans, spinach, and a savory Parmesan base for a hearty bowl that’s weeknight-easy yet dinner-party special.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic with a pinch of salt and pepper; sauté about 5 minutes until softened.
  2. Stir in tomato paste, dried basil, oregano, and thyme. Cook 3–5 minutes, stirring often, until the paste darkens and spices are fragrant.
  3. Add fire-roasted tomatoes, cannellini beans, stock, and the Parmesan rind. Bring to a boil, reduce to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
  4. Uncover and remove/discard the Parmesan rind. Stir in heavy cream, grated Parmesan, and spinach. Simmer 5–10 minutes until the cheese melts and spinach wilts.
  5. Taste and adjust salt and pepper. Ladle into bowls and top with extra Parmesan and a pinch of crushed red pepper if desired.

Notes

  • Lighter option: Use half-and-half or unsweetened cashew cream instead of heavy cream.
  • More veggies: Add diced zucchini, carrots, or mushrooms with the onions.
  • Spicy twist: Add extra crushed red pepper or a pinch of cayenne.
  • Brothy style: Increase stock and reduce cream for a lighter finish.
  • Vegan/dairy-free: Omit Parmesan and cream; add 2–3 tablespoons nutritional yeast and use plant-based cream. Skip the rind.
  • No Parmesan rind? Stir in an extra 1/4–1/2 cup grated Parmesan at the end (or more nutritional yeast for vegan).
  • Dried beans: Cook cannellini beans ahead until tender and use ~3 cups cooked.
  • Frozen spinach works: Thaw and squeeze out excess liquid before adding.
  • Slow cooker: Add everything except cream, Parmesan, and spinach; cook on LOW 6–7 hours. Stir in cream, Parmesan, and spinach to finish.
  • Freezer tip: Freeze without cream/cheese; add after reheating for best texture.

Nutrition

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