As I stood over my stove, the warm aroma of sautéed garlic and onions filled my kitchen, instantly bringing back memories of my grandmother’s comforting meals. Today, I’m excited to share my recipe for Creamy Parmesan Tomato and Cannellini Bean Soup—an easy, cozy dish that promises to bring a little warmth to your table. With a quick prep time and a delightful creamy texture, this soup is not just a satisfying meal but a perfect option for those weeknights when you crave homemade goodness without spending hours in the kitchen. Packed with protein-rich cannellini beans and the savory richness of Parmesan cheese, it’s a nourishing bowl of comfort that even the pickiest eaters will love. Ready to whisk away the fast-food fatigue? Let’s dive in!
Why is this soup so delightful?
Heartwarming Comfort: This Creamy Parmesan Tomato and Cannellini Bean Soup beautifully marries creamy texture and flavorful depth, making it a perfect comfort food for chilly evenings.
Quick and Easy: You can whip it up in just 40 minutes, making it the ideal solution for busy weeknights when you need a satisfying meal without hassle.
Nutritious & Filling: Packed with protein-rich beans and vitamins, this soup not only warms your belly but also fuels your day so you can feel good about your dinner choice.
Crowd-Pleaser: Its rich flavors appeal to everyone at the table, ensuring it will win over even the fussiest eaters. You might also enjoy trying this alongside a simple side salad, as you begin your journey into homemade meals.
Creamy Parmesan Tomato and Cannellini Bean Soup Ingredients
Get ready to indulge in a bowlful of warmth with this comforting soup!
For the Soup
• Olive oil – 2 tablespoons to create a smooth and flavorful base for your soup.
• Onion – 1 diced onion for that essential savory sweetness.
• Garlic – 2 cloves of minced garlic to infuse an aromatic depth.
• Diced tomatoes – 1 can (14 ounces), which adds a tangy brightness to the mix.
• Cannellini beans – 2 cans (14 ounces each), drained and rinsed for a hearty protein boost.
• Vegetable broth – 4 cups to give your soup a rich, savory backbone.
• Dried basil – 1 teaspoon to elevate the flavors with its aromatic essence.
• Dried oregano – 1 teaspoon adds a warm, earthy note to the mix.
• Parmesan cheese – ½ cup grated for that creamy, cheesy finish.
• Salt and pepper – to taste, ensuring all flavors sing in harmony.
For the Garnish
• Fresh basil leaves – perfect for a touch of vibrant color and fresh flavor.
• Additional Parmesan cheese – sprinkle on top for extra cheesiness and a finishing touch.
This Creamy Parmesan Tomato and Cannellini Bean Soup is not just a meal; it’s a cozy experience waiting to unfold. Enjoy!
Step‑by‑Step Instructions for Creamy Parmesan Tomato and Cannellini Bean Soup
Step 1: Heat the Base
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 diced onion and 2 minced garlic cloves, sautéing until the onion turns translucent and fragrant, about 5 minutes. This fragrant aroma is the perfect foundation for your Creamy Parmesan Tomato and Cannellini Bean Soup.
Step 2: Combine Ingredients
Add 1 can (14 ounces) of diced tomatoes, 2 cans (14 ounces each) of drained and rinsed cannellini beans, and 4 cups of vegetable broth to the pot. Sprinkle in 1 teaspoon each of dried basil and dried oregano, then stir well to combine all flavors. Let the mixture come together for a truly comforting soup.
Step 3: Simmer for Flavor
Bring the soup to a gentle boil, then lower the heat to maintain a simmer. Allow it to cook uncovered for about 15 minutes, letting the flavors meld beautifully. As you watch it bubble gently, the rich color will deepen, signaling it's almost ready for the next stage!
Step 4: Blend Until Smooth
Using an immersion blender, carefully puree the soup until smooth and creamy, about 1-2 minutes. If using a regular blender, do it in batches, allowing steam to escape. This step transforms your Creamy Parmesan Tomato and Cannellini Bean Soup into a velvety delight, so take care with hot liquids.
Step 5: Add the Cheese
Return the pureed soup to the pot over low heat. Stir in ½ cup of grated Parmesan cheese, allowing it to melt and incorporate into the soup for a creamy texture. Season to taste with salt and pepper, making sure the flavors harmonize beautifully in every spoonful.
Step 6: Final Cooking
Cook the soup for an additional 5 minutes on low heat, stirring occasionally to ensure the cheese is fully melted and it thickens slightly. As the soup warms, the enticing aroma of cheese will fill the air, making it hard to resist!
Step 7: Serve and Garnish
Ladle the hot soup into bowls and garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese on top. This final touch adds a pop of color and flavor, making your Creamy Parmesan Tomato and Cannellini Bean Soup not only delicious but visually appealing as well.
Make Ahead Options
These Creamy Parmesan Tomato and Cannellini Bean Soup options are perfect for busy home cooks looking to save time! You can chop the onion and garlic, and even measure out the dried herbs up to 24 hours in advance; simply store them in the refrigerator to keep them fresh. You can also prepare the soup itself—just follow the blending instructions and let it cool before refrigerating for up to 3 days. To reheat, warm it over low heat while stirring occasionally, adding a splash of vegetable broth if it thickens too much. Finish by stirring in the Parmesan cheese just before serving to keep that creamy texture intact. This way, you’ll be enjoying a delicious, homemade meal without the last-minute rush!
How to Store and Freeze Creamy Parmesan Tomato and Cannellini Bean Soup
Fridge: Store leftover soup in an airtight container for up to 4 days. Make sure it's completely cooled before sealing to avoid condensation.
Freezer: For longer storage, freeze the soup in individual portions in freezer-safe containers for up to 3 months. Leave some space for expansion.
Reheating: Thaw in the refrigerator overnight, then reheat on the stovetop over low heat, stirring gently to restore its creamy texture.
Serving: Always taste before serving, and feel free to adjust the seasoning if necessary after reheating your Creamy Parmesan Tomato and Cannellini Bean Soup.
Creamy Parmesan Tomato and Cannellini Bean Soup Variations
Feel free to personalize this comforting soup with these delightful twists that will excite your taste buds!
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Dairy-Free: Swap the Parmesan cheese for nutritional yeast for a cheesy flavor without dairy. Combine it with coconut cream for extra richness.
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Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to elevate the heat level. This will give your soup a delightful fiery edge that warms the soul.
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Herb Infusion: Replace dried basil and oregano with fresh herbs like thyme or rosemary. Their vibrant scents will create a refreshing aromatic experience in your soup.
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Veggie Boost: Toss in chopped spinach, kale, or any seasonal vegetables during the simmer. This not only enhances nutrition but also adds vibrant colors and textures.
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Flavorful Broth: Use homemade or low-sodium chicken broth instead of vegetable broth for a richer flavor. The depth it brings will make each spoonful even more scrumptious.
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Crispy Toppings: Top your soup with croutons or fried onions for an added crunch. This contrast between textures will bring an exciting element to your comforting bowl.
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Creamy Dreams: For an ultra-luxe experience, stir in a splash of heavy cream or half-and-half just before serving. This will create a silkier soup that will remind you of a restaurant masterpiece.
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Hearty Legumes: Mix in other beans like black beans or chickpeas to create a heartier version. This variation adds a protein boost, making it even more filling.
Each variation invites creativity while retaining the essence of this cozy dish. Enjoy experimenting and discovering your perfect bowl of Creamy Parmesan Tomato and Cannellini Bean Soup!
Expert Tips for Creamy Parmesan Tomato and Cannellini Bean Soup
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Use Fresh Ingredients: Fresh garlic and onions intensify the soup's flavors. Avoid using pre-minced or bottled options for the best taste.
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Mind the Blending: When pureeing, be cautious with hot liquids. If using a regular blender, allow steam to escape by removing the center cap of the lid to prevent splatters.
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Adjust Thickness: For a creamier texture, simmer longer after adding the cheese; for a lighter soup, simply reduce the cooking time after blending.
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Season Wisely: Taste your soup before serving. Adding salt and pepper gradually ensures a balanced flavor without overwhelming the dish.
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Storage Tips: Store leftover Creamy Parmesan Tomato and Cannellini Bean Soup in an airtight container in the fridge for up to 4 days. Reheat gently to maintain the creamy texture.
What to Serve with Creamy Parmesan Tomato and Cannellini Bean Soup
Cozy up your dining experience by pairing your steaming bowl with delightful sides and drinks that enhance the comfort of your meal.
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Crunchy Garlic Bread: The toasty, buttery goodness of garlic bread perfectly complements the creamy soup, adding a satisfying crunch with every dip.
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Mixed Green Salad: A crisp, refreshing salad topped with a zesty vinaigrette contrasts beautifully with the rich flavors of the soup, creating a well-rounded meal.
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Savory Grilled Cheese Sandwich: Melted cheese hugs crispy bread making this a classic pairing. The gooey goodness is perfect for dunking in your warm soup!
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Roasted Vegetables: Seasonal veggies tossed in olive oil and herbs add a colorful and nutritious side. Their caramelized sweetness brings depth to your dining experience.
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Herbed Quinoa: Light, fluffy quinoa flavored with fresh herbs adds a nutty bite to the meal, providing texture that balances the smoothness of the soup.
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Chardonnay: A chilled glass of Chardonnay enhances the Parmesan flavor in the soup while bringing a refreshing acidity that ties everything together.
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Chocolate Chip Cookies: A warm, gooey cookie brings sweetness and nostalgia—a perfect ending to the meal that evokes cozy family moments.
Each of these delightful pairings will elevate your creamy bowl of goodness and create comforting memories around your table!
Creamy Parmesan Tomato and Cannellini Bean Soup Recipe FAQs
What type of tomatoes should I use for this soup?
You can use canned diced tomatoes, as they give a consistent flavor and texture. Look for brands that use high-quality tomatoes without added preservatives or sugars. If you prefer fresh tomatoes, opt for ripe varieties like Roma or vine-ripened, and use about 1.5 pounds, chopped.
How should I store leftover soup?
Store the leftover Creamy Parmesan Tomato and Cannellini Bean Soup in an airtight container in the fridge for up to 4 days. Make sure the soup is completely cool before sealing the container; this helps avoid any condensation that may lead to spoilage.
Can I freeze this soup?
Absolutely! You can freeze the soup for up to 3 months. To do so, pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. When you're ready to enjoy it, simply thaw in the fridge overnight and reheat on the stovetop.
What if my soup is too thick?
If you find your soup is thicker than desired after blending, don’t worry! Add a little bit of vegetable broth or water while reheating until it reaches your preferred consistency. Stir well, and allow it a few moments on low heat so all the flavors meld together again.
Is this soup suitable for people with dietary restrictions?
Yes! The Creamy Parmesan Tomato and Cannellini Bean Soup is vegetarian, and by using a dairy-free cheese alternative, you can make it vegan as well. However, please note that it contains dairy due to the Parmesan cheese. Always check labels for allergens, especially for canned goods.
How do I know if my cannellini beans are fresh?
For canned cannellini beans, check for any bulging can tops or dark spots on the can; these are signs of spoilage. Always choose cans that are intact and stored in a cool, dry place. If you're using dried beans, make sure they're free from dark spots and have been stored properly.
Creamy Parmesan Tomato and Cannellini Bean Soup Delight
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing until the onion turns translucent and fragrant, about 5 minutes.
- Add 1 can (14 ounces) of diced tomatoes, 2 cans (14 ounces each) of drained and rinsed cannellini beans, and 4 cups of vegetable broth to the pot. Sprinkle in 1 teaspoon each of dried basil and dried oregano, then stir well to combine.
- Bring the soup to a gentle boil, then lower the heat to maintain a simmer. Allow it to cook uncovered for about 15 minutes.
- Using an immersion blender, carefully puree the soup until smooth and creamy, about 1-2 minutes.
- Return the pureed soup to the pot over low heat. Stir in ½ cup of grated Parmesan cheese, allowing it to melt and incorporate into the soup.
- Cook the soup for an additional 5 minutes on low heat, stirring occasionally to ensure the cheese is fully melted.
- Ladle the hot soup into bowls and garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese.
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