Parmesan Tomato Cannellini Bean Soup (Print Version)
Creamy Parmesan tomato soup with cannellini beans, spinach, and fire-roasted tomatoes—comfort in a bowl.
# Ingredients:
→ Vegetables and Aromatics
01 -
1 medium sweet onion, diced
02 -
4 garlic cloves, minced
03 -
5 ounces fresh spinach or frozen spinach
→ Canned and Jarred
04 -
14 ounces fire-roasted tomatoes
05 -
28 ounces cannellini beans, drained and rinsed
→ Dairy
06 -
1 cup heavy cream
07 -
1/2 cup finely grated Parmesan cheese, plus extra for serving
08 -
1 Parmesan rind
→ Oils and Seasonings
09 -
1 tablespoon olive oil
10 -
Kosher salt, to taste
11 -
Black pepper, to taste
12 -
1 tablespoon tomato paste
13 -
1 teaspoon dried basil
14 -
1/2 teaspoon dried oregano
15 -
1/4 teaspoon dried thyme
16 -
Crushed red pepper, for serving
→ Broth
17 -
4 cups vegetable or chicken stock
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic with a pinch of salt and black pepper. Sauté for 5 minutes until onion softens.
02 -
Stir in tomato paste, dried basil, dried oregano, and dried thyme. Cook for 5 minutes, stirring frequently, until tomato paste deepens in color and spices become fragrant.
03 -
Add fire-roasted tomatoes, cannellini beans, vegetable or chicken stock, and parmesan rind. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally. Keep covered for the last 10 minutes.
04 -
Remove lid and stir in heavy cream, grated Parmesan cheese, and spinach. Simmer for 5 to 10 minutes until cheese is melted and spinach is wilted.
05 -
Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot, garnished with extra Parmesan and a pinch of crushed red pepper.
# Notes:
01 -
For a robust flavor, simmer with the parmesan rind throughout cooking, then discard before serving.