What I enjoy most about this soup is how quickly it comes together with pantry staples, yet it tastes like something that simmered for hours. The creamy cannellini beans add body and protein, the tomatoes give it a deep, slightly tangy richness, and the fresh basil and Parmesan bring the dish to life right at the end. It’s great for a cozy night in, easy enough for a weeknight dinner, and even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Soup Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes, with juice
3 cups vegetable broth
2 cans (15 oz each) cannellini beans, drained and rinsed
1 teaspoon dried thyme
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Finishing Ingredients:
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
Optional: 1 teaspoon red pepper flakes (for heat)
Directions
Heat the olive oil: I warm the olive oil in a large pot over medium heat, then add the chopped onion. I cook it for about 5 minutes until it becomes translucent and fragrant, stirring occasionally.
Sauté the garlic: I add the minced garlic and stir for another minute, just until it smells amazing—making sure it doesn’t brown.
Add tomatoes: I pour in the diced tomatoes with all their juices and stir them into the onion-garlic mixture.
Add the broth: I stir in the vegetable broth and bring everything to a simmer, letting the flavors start to meld.
Add beans and seasonings: I add the drained cannellini beans, dried thyme, Italian seasoning, salt, and freshly ground black pepper. I give it all a good stir and let the soup simmer gently for 15 to 20 minutes.
Finish with Parmesan: Once the beans are tender and the soup has thickened a bit, I remove the pot from the heat and stir in the grated Parmesan cheese until it melts smoothly into the broth.
Add basil and serve: Just before serving, I stir in the chopped basil. I love how it adds a fresh, herbal finish to every spoonful. If I’m in the mood for a little kick, I top each bowl with a sprinkle of red pepper flakes.
I sometimes blend part of the soup with an immersion blender before adding the cheese, which gives it a creamier texture without losing the bean chunks.
If I don’t have cannellini beans, I use great northern beans or even navy beans.
To make it vegan, I skip the Parmesan or use a dairy-free alternative.
Adding spinach or kale toward the end gives the soup a little extra nutrition and color.
A drizzle of olive oil or balsamic reduction at serving takes it up a notch.
Storage/Reheating
I store leftover soup in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave—just stir well and add a splash of broth or water if it thickens too much. I don’t recommend freezing it with the Parmesan already mixed in, but it freezes well if I leave the cheese out and add it fresh when serving.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, I use about 4 cups of peeled, chopped fresh tomatoes in place of the canned ones when they’re in season. I just simmer a little longer to let them break down.
How do I make the soup thicker?
I puree about 1–2 cups of the soup using an immersion blender before adding the Parmesan. It makes the broth creamier without needing cream.
What can I serve with this soup?
I usually pair it with crusty bread, a grilled cheese sandwich, or a fresh green salad for a full meal.
Can I add pasta or grains?
Definitely. I’ve added cooked small pasta, like ditalini or orzo, or even farro for a heartier version. Just make sure it’s cooked separately to avoid soaking up all the broth.
Is it okay to make this soup ahead?
Yes, and I actually think it tastes better the next day. I let it cool, store it in the fridge, and reheat when ready. Just wait to add fresh basil until right before serving.
Conclusion
This Parmesan Tomato Cannellini Bean Soup is a simple yet hearty dish I love turning to when I need something warming and flavorful. The creamy beans, savory tomato base, and herbaceous finish make every bowl comforting and satisfying. It’s easy to customize, great for leftovers, and always hits the spot whether I serve it as a main dish or a side.
This comforting Parmesan tomato cannellini bean soup recipe is a cozy Italian classic! Made with creamy white beans, tomatoes, herbs, and rich Parmesan, it’s easy, hearty, and full of flavor.
Ingredients
Soup Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes with juice
3 cups vegetable broth
2 cans (15 oz each) cannellini beans, drained and rinsed
1 teaspoon dried thyme
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Finishing Ingredients:
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
Optional: 1 teaspoon red pepper flakes (for heat)
Instructions
Heat olive oil: In a large pot over medium heat, warm the olive oil. Add chopped onion and cook for about 5 minutes until translucent, stirring occasionally.
Sauté garlic: Add minced garlic and cook for 1 more minute until fragrant (do not brown).
Add tomatoes: Pour in the diced tomatoes with their juice. Stir to combine with the onions and garlic.
Add broth: Add the vegetable broth and stir. Bring to a simmer over medium heat.
Add beans & seasoning: Stir in the cannellini beans, dried thyme, Italian seasoning, salt, and black pepper. Mix well.
Simmer: Let the soup simmer for 15–20 minutes to develop flavor and soften the beans.
Add Parmesan: Remove from heat and stir in grated Parmesan until fully melted into the soup.
Stir in basil: Add chopped fresh basil just before serving.
Optional heat: Top with red pepper flakes if desired for a spicy kick.
Notes
Bean swaps: Substitute with great northern beans if desired.
For thicker texture: Use an immersion blender to puree part of the soup before adding cheese.
Vegan option: Omit Parmesan or use vegan Parmesan alternative.
Salt tip: Adjust salt depending on your broth’s sodium content.
Serve with: Crusty bread or a fresh salad for a complete meal.
