Parmesan Tomato Cannellini Soup

This Parmesan Tomato Cannellini Bean Soup is a creamy, hearty one-pot meal that brings together fire-roasted tomatoes, tender cannellini beans, and fresh spinach with a rich parmesan-infused broth. It makes for a perfect comforting lunch or dinner that feels both nourishing and indulgent, without being complicated to prepare.

I first made this during a chilly weekend and was amazed how the parmesan rind elevated the soup’s flavor. Now it’s one of my go to meals when I want something cozy but sophisticated. My family keeps asking for seconds!

Gather Your Ingredients

• Olive oil: offers a smooth base and helps soften aromatics, so choose extra virgin for the best flavor
• Sweet onion: provides natural sweetness and depth, pick a firm fresh one without soft spots
• Garlic cloves: bring aromatic pungency, fresh is always better than pre-minced for vibrancy
• Kosher salt and black pepper: balance and accentuate the natural flavors adjust to taste
• Tomato paste: concentrates tomato flavor and thickens the base look for one with no added sugar
• Dried basil oregano and thyme: add herbal earthiness — choose whole leaf if possible and crush when cooking for maximum aroma
• Fire-roasted tomatoes: impart smoky sweetness, which adds complexity beyond regular canned tomatoes
• Cannellini beans: offer creaminess and protein, canned works well but rinse them to remove excess sodium
• Vegetable stock: keeps it vegetarian or use chicken stock for richer depth
• Parmesan rind: is key for umami richness so save a rind or buy one from good quality cheese
• Heavy cream: gives the soup a velvety texture without overpowering
• Finely grated Parmesan cheese: melts into a cheesy finish and also for garnish
• Fresh spinach: adds a mild fresh note and nutrients, baby leaf is tender but frozen works too
• Crushed red pepper flakes: optional topping for a gentle kick

How to Make It

Sauté the Aromatics:

In a large pot heat the olive oil over medium heat Add the diced onion and minced garlic Season with salt and pepper Cook while stirring frequently for 5 minutes or until the onions are softened and translucent This step builds the savory base of the soup without caramelizing the onions

Build the Herb Tomato Base:

Stir in tomato paste dried basil oregano and thyme Continue cooking and stirring for another 5 minutes This allows the tomato paste to darken slightly and herbs to release their flavors bringing out depth in the broth

Add Main Ingredients:

Pour in the fire-roasted tomatoes drained cannellini beans and your choice of vegetable or chicken stock Add the parmesan rind and stir well to combine

Simmer the Soup:

Bring the mixture to a gentle boil then reduce the heat to low Cover the pot and let it simmer for 20 minutes Stir occasionally This slow simmer steeps the Parmesan rind infusing rich umami that makes the soup special

Finish with Cream and Greens:

After 20 minutes keep the lid on for 10 more minutes to let the parmesan rind work its magic Then remove the lid Stir in heavy cream grated Parmesan cheese and fresh spinach Return to a gentle simmer and cook for another 5 to 10 minutes until the cheese melts fully and the spinach wilts Taste the soup and adjust seasoning with more salt and pepper as needed

Serve:

Ladle the hot soup into bowls and top with extra grated Parmesan and a sprinkle of crushed red pepper flakes if you like a little heat

The parmesan rind is my favorite part of this soup It infuses a deep savory character that you simply cannot get from grated cheese alone A memorable evening was when I first served this soup to friends and they kept asking what gave it that special richness It’s become a tradition in my house to save parmesan rinds just for soups like this one

Flavor Boosters

Storage Tips Refrigerate leftovers in an airtight container for up to four days For longer storage freeze the soup without the spinach as it can lose texture when thawed Add fresh spinach when reheating

Serving Suggestions

Serve with crusty garlic bread or a focaccia to soak up the creamy broth A simple green salad dressed in lemon complements the richness perfectly

Creative Twists

Ingredient Substitutions Swap fresh spinach with kale or Swiss chard for a heartier green Use coconut milk instead of cream for a dairy free twist Replace cannellini beans with navy or great northern beans if unavailable Seasonal Adaptations In warmer months omit the cream for a lighter tomato bean soup Add fresh basil instead of dried herbs for bright freshness During winter add chopped root vegetables like carrots or parsnips for extra body

This soup balances creamy texture with bright tomato flavor for a satisfying meal that is both comforting and elegant.

Recipe FAQs

→ What gives this soup its creamy texture?

The creaminess comes from the addition of heavy cream and finely grated Parmesan cheese, which melt together to create a velvety broth.

→ Can I substitute the cannellini beans with another type?

Yes, white beans like navy or great northern beans work well and offer a similar creamy texture.

→ What herbs are used to flavor this soup?

Dried basil, oregano, and thyme provide an aromatic Italian-inspired blend that complements the tomatoes and beans.

→ Is it possible to make a dairy-free version?

Yes, substitute heavy cream with coconut milk and omit the Parmesan to keep it creamy without dairy.

→ How does the Parmesan rind affect the flavor?

Simmering the Parmesan rind in the soup infuses a rich umami depth and enhances the broth’s savory complexity.

→ Can I add other greens besides spinach?

Absolutely, kale or Swiss chard are great alternatives that add different textures and nutrients.