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Parmesan tomato cannellini bean soup is my go to dish for cozy evenings when I want something creamy and filling but need it on the table fast. The mix of parmesan rind simmered in rich tomato broth, hearty beans, and bright spinach feels like something you would get at a rustic Italian cafe though it just takes minutes on the stove.
The first time I threw this together was on a chilly weeknight with nearly empty cupboards. It instantly became a staple every time comfort is calling.
Ingredients
- Olive oil: gives richness and helps flavor develop as the aromatics cook. Choose extra virgin for best taste.
- Sweet onion: adds a mellow backbone of sweetness. Look for firm onions with shiny skins.
- Fresh garlic: makes the soup more aromatic. Use plump, heavy cloves for best results.
- Kosher salt and black pepper: let you tailor the seasoning to your taste. Use freshly cracked for bold flavor.
- Tomato paste: boosts deep tomato intensity and gives body to the broth.
- Dried basil and oregano: layer classic Italian flavors. Use fresh dried for brightness.
- Dried thyme: balances with a woodsy note.
- Fire roasted tomatoes: bring gentle smokiness that makes the flavor feel slow simmered.
- Cannellini beans: offer creaminess and protein. Choose beans with no added salt and rinse well.
- Vegetable or chicken stock: adds another layer of savory depth. Quality stock improves the end result.
- Parmesan rind: is the secret ingredient for a nutty, umami packed foundation. Save yours from cheese blocks.
- Heavy cream: blends everything to silkiness. Use full fat for the best luxurious texture.
- Finely grated Parmesan cheese: melts in beautifully and gives more cheesy depth. Grate your own for more flavor.
- Fresh spinach: for greens and color. Baby spinach wilts fastest. Frozen is handy in a pinch.
- Crushed red pepper: adds a gentle kick on top if you like a little heat.
Instructions
- Sauté the Aromatics:
- Start by warming olive oil in a large pot over medium heat. Toss in diced onion and minced garlic with a generous pinch of salt and pepper. Cook gently for about five minutes until the onions are soft and just beginning to turn golden. Stir frequently to avoid any burning. This step brings out maximum sweetness and flavor from your base.
- Toast Tomato and Herbs:
- Spoon in the tomato paste along with dried basil, oregano, and thyme. Cook and stir for five minutes. This lets the tomato paste darken and caramelize, developing a deeper savory taste. The spices open up as they heat, releasing their aroma into the oil and onions. Scrape the bottom often.
- Simmer the Soup Base:
- Pour in the fire roasted tomatoes with their juices, adding the drained and rinsed cannellini beans, stock, and parmesan rind. Bring the pot up to a boil while stirring. Once it bubbles, cut the heat to a gentle simmer. Cover the pot and let it cook for twenty minutes, stirring a couple of times to prevent sticking. For the last ten minutes, keep the lid firmly on so the soup does not reduce too much.
- Fold in Richness and Greens:
- Take off the lid and pour in the heavy cream. Sprinkle in the grated Parmesan and add the fresh spinach. Stir this mix until the cheese melts completely and the spinach wilts down, about five to ten minutes. The soup should turn silky with shreds of green throughout.
- Finish and Serve:
- Taste for salt and pepper, adjusting as needed. Ladle into bowls while hot and shower the tops with more Parmesan and a pinch of crushed red pepper if you want extra heat.
I always look forward to scraping the last bit of parmesan from the rind when ladling up soup. My family loves dunking crusty bread in every bowl and fighting over those cheesy bits.
Storage Tips
Store any leftovers in a sealed container in the fridge for up to four days. The flavors keep developing as it sits. To reheat gently simmer on the stove adding a splash of broth if it has thickened. I do not recommend freezing the soup as is because the cream might separate after thawing. For freezer meal prep make the soup through the simmering step but leave out the cream and spinach until you reheat.
Ingredient Substitutions
No cannellini beans Use great northern or navy beans for a similar creamy effect. If you do not have parmesan rind a piece of pecorino or even a handful of grated hard cheese works though the flavor will shift. For a vegan version swap out cream for full fat coconut milk and use plant based parmesan.
Serving Suggestions
This soup craves a thick slice of crusty sourdough or focaccia for mopping the bowl. Sometimes I add a bright herby pesto swirl or a squeeze of lemon for an instant flavor bump. If you want more heft try stirring in cooked pasta or tossing roasted vegetables on top.
Cultural and Seasonal Notes
Bean and tomato soups are iconic in Italian cucina povera where humble ingredients turn luxurious with slow simmering. In summer swap in ripe fresh tomatoes or toss in zucchini for extra green. When winter hits a little more cream and parmesan makes the soup even more ketozy.
Notable Adaptations
Try using kale or Swiss chard in place of spinach Add leftover grilled chicken or sausage for extra protein Swap heavy cream for half and half to lighten it a bit
Success Story
A friend told me this soup got her teenage son into loving beans which is a victory for every home cook. It is now her rainy day comfort food. I have served this more times than I can count for friends dropping by and every time it gets the same request for seconds.
Freezer Meal Conversion
If you want to stash away portions make the soup base up to the simmering stage. Cool and freeze. When you are ready to eat thaw gently on the stove then stir in cream parmesan and spinach for that just made taste.
This soup always disappears quickly at my table and draws rave reviews. You will crave it every time the weather chills or you want an easy nourishing meal.
Recipe FAQs
- → Can I use dried cannellini beans instead of canned?
Yes, but be sure to soak and fully cook dried beans before adding. Canned beans save time and offer soft texture, while dried beans provide firmness and more control over salt content.
- → What can I use instead of a parmesan rind?
A parmesan rind lends savory depth, but you can substitute with more grated parmesan or a splash of nutritional yeast for dairy-free richness.
- → Is it necessary to use heavy cream?
Heavy cream ensures a creamy base, though you can swap for half-and-half, whole milk, or a non-dairy alternative if desired. Adjust the richness to taste.
- → How do I store leftovers?
Cool the soup completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, and stir well before serving.
- → Can I add extra vegetables?
Absolutely. Try carrots, celery, or zucchini for added texture and flavor. Add these with the onion at the start for even cooking.
- → Can this be made vegetarian?
Yes, use vegetable stock and ensure any parmesan used is vegetarian-friendly. This keeps the soup entirely plant-based except for the cheese and cream.