Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
