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–+ servings
Parmesan Tomato Cannellini Bean

Creamy Parmesan Tomato Cannellini Bean Delight in Minutes

A quick and delicious Creamy Parmesan Tomato Cannellini Bean recipe, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Sweet Onion Provides sweetness and depth; yellow or white onion works well as a substitute.
  • 3 cloves Garlic Adds aromatic flavor; use garlic powder (1/4 teaspoon per clove) if fresh isn't available.
  • 14 ounces Fire-Roasted Tomatoes Offers rich, smoky flavor; substitute with regular canned or fresh tomatoes if necessary.
  • 1 tablespoon Tomato Paste Enhances tomato flavor; no substitutions needed.
For the Beans & Creaminess
  • 28 ounces Cannellini Beans Provides creaminess and protein; great northern or navy beans are good substitutes.
  • 1 cup Heavy Cream Ensures a creamy base; swap with half-and-half, whole milk, or full-fat coconut milk for a vegan option.
  • 1/2 cup Parmesan Cheese Adds umami and depth; use pecorino or another hard cheese if needed.
  • 1 Parmesan Rind Adds depth; use pecorino or another hard cheese if needed.
For Seasoning
  • 1 tablespoon Olive Oil Essential for sautéing; no substitutions needed.
  • to taste Kosher Salt Enhances overall flavor; adjust to taste.
  • to taste Black Pepper Enhances overall flavor; adjust to taste.
  • 1 teaspoon Dried Basil Adds delightful herbal notes; fresh herbs can be used but adjust quantity wisely.
  • 1/2 teaspoon Dried Oregano Adds delightful herbal notes; fresh herbs can be used but adjust quantity wisely.
  • 1/4 teaspoon Dried Thyme Adds delightful herbal notes; fresh herbs can be used but adjust quantity wisely.
For Freshness
  • 5 ounces Fresh Spinach Adds freshness and vibrant color; kale or Swiss chard can be used as alternatives.

Equipment

  • large pot

Method
 

Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add diced medium sweet onion and minced garlic with a pinch of kosher salt and black pepper. Sauté for about 5 minutes until the onions become translucent and fragrant, stirring occasionally.
  2. Stir in 1 tablespoon of tomato paste along with 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/4 teaspoon dried thyme. Cook for an additional 5 minutes, stirring frequently.
  3. Add 14 ounces of fire-roasted tomatoes, 28 ounces of cannellini beans (drained and rinsed), and the Parmesan rind to the pot. Pour in 4 cups of vegetable stock and stir well. Increase the heat to bring the mixture to a boil, then reduce it to a simmer and cover for 20 minutes.
  4. Remove the pot from heat and stir in 1 cup of heavy cream, 1/2 cup of finely grated Parmesan cheese, and 5 ounces of fresh spinach. Let it simmer uncovered for another 5 to 10 minutes.
  5. Taste the soup and adjust the seasoning as necessary, adding more salt and pepper if desired.
  6. Ladle the soup into bowls and garnish with extra Parmesan cheese and a sprinkle of crushed red pepper for a touch of heat. Serve hot alongside a slice of crusty sourdough bread.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 16gFat: 28gSaturated Fat: 16gCholesterol: 86mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Use fresh ingredients for enhanced flavor. Avoid boiling the cream to maintain smooth texture. Customize greens as desired.

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