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Tuscan Creamy Parmesan Soup

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A cozy and rustic one-pot soup featuring cannellini beans, spinach, garlic, and Parmesan in a creamy broth. It’s hearty, comforting, and perfect for a quick meatless meal with rich Italian-inspired flavors.

Ingredients

  • 2 cups cannellini or navy beans (cooked or canned, drained and rinsed)
  • 4 cups vegetable or chicken broth
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Olive oil, for sautéing

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion for 4–5 minutes until translucent, then add garlic and cook for 30 seconds more.
  2. Add beans, broth, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Stir in heavy cream and spinach. Cook for a few minutes until the spinach wilts.
  4. Reduce heat to low and stir in grated Parmesan until melted. Season with salt and pepper to taste.
  5. Serve hot with extra Parmesan on top and crusty bread on the side.

Notes

  • Add red pepper flakes for heat or blend part of the soup for extra creaminess.
  • Stir in leftover roasted vegetables for added texture.
  • Add shredded chicken for more protein.
  • Use half-and-half or evaporated milk for a lighter version.
  • Freeze for up to 2 months. Reheat gently with a splash of cream.

Nutrition

Find it online: https://recipesbyliza.com/tuscan-creamy-parmesan-soup/