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Parmesan Tomato Cannellini Bean Soup With 5 Rich Flavors to Savor

Parmesan Tomato Cannellini Bean Soup

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Warm up with Parmesan Tomato Cannellini Bean Soup a comforting blend of rich flavors that soothe your soul and satisfy your hunger

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes, with juice
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable or chicken broth
  • ½ cup grated Parmesan cheese (not pre-shredded, for best melting and flavor)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes for mild heat
  • Fresh parsley or basil leaves, chopped (for garnish)
  • Instructions

  • Start by heating olive oil in a large pot over medium heat. When it shimmers, add chopped onion. Sauté for about 5-7 minutes until the onion turns soft and translucent. Stir frequently so it doesn’t brown.
  • Add the minced garlic and cook for another 30 seconds to a minute, just until fragrant. Watch closely so garlic doesn’t burn.
  • Pour in the diced tomatoes with their juice. Stir to combine, letting them simmer for 5 minutes to deepen flavors and reduce some liquid.
  • Next, add the rinsed cannellini beans along with the broth, oregano, basil, and red pepper flakes if desired.
  • Bring the soup to a boil, then reduce heat to a gentle simmer. Cover partially and let it cook for 20 minutes.
  • Turn off the heat and stir in the grated Parmesan cheese. Stir gently until the cheese melts into the broth.
  • Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with fresh chopped parsley or basil.
  • Notes

    Parmesan Tomato Cannellini Bean Soup is a comforting, hearty soup combining creamy cannellini beans, fresh tomatoes, and rich Parmesan cheese. Perfect for busy weeknights, this simple and flavorful soup offers a satisfying balance of thick yet light texture.