Parmesan Tomato Cannellini Soup (Printable Version)
Creamy, hearty soup featuring tomatoes, cannellini beans, Parmesan, and spinach with Italian herb notes.
# Ingredients List:
→ Produce
01 -
1 medium sweet onion, diced
02 -
4 garlic cloves, minced
03 -
5 oz fresh spinach
→ Canned and Jarred Goods
04 -
14 oz fire-roasted tomatoes
05 -
28 oz cannellini beans, drained and rinsed
06 -
1 cup tomato paste
→ Dairy
07 -
1 cup heavy cream
08 -
½ cup finely grated Parmesan cheese, plus extra for garnish
09 -
1 Parmesan rind
→ Pantry Staples
10 -
1 tablespoon olive oil
11 -
1 teaspoon dried basil
12 -
½ teaspoon dried oregano
13 -
¼ teaspoon dried thyme
14 -
Kosher salt, to taste
15 -
Black pepper, to taste
16 -
Crushed red pepper flakes, optional for topping
→ Liquids
17 -
4 cups vegetable or chicken stock
# How to Make It:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, seasoning with salt and black pepper. Sauté for 5 minutes until softened.
02 -
Incorporate tomato paste, dried basil, oregano, and thyme into the pot. Cook for 5 minutes, stirring frequently to develop flavor.
03 -
Add fire-roasted tomatoes, cannellini beans, stock, and Parmesan rind. Bring the mixture to a gentle boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
04 -
Keep the lid on during the final 10 minutes of simmering to allow the Parmesan rind to fully release its umami.
05 -
Remove the lid, stir in heavy cream, finely grated Parmesan, and fresh spinach. Simmer for an additional 5 to 10 minutes until the cheese melts and spinach wilts.
06 -
Taste and adjust seasoning as needed. Serve hot, garnished with extra Parmesan cheese and optional crushed red pepper flakes.
# Extra Tips:
01 -
For a dairy-free version, substitute heavy cream with coconut milk and omit Parmesan cheese.
02 -
Adding Italian sausage or shredded rotisserie chicken enhances protein and richness.
03 -
Kale or Swiss chard can replace spinach for a different leafy green flavor.
04 -
To thicken, mash some beans or blend a portion of the soup before adding cream.
05 -
Store refrigerated up to 4 days or freeze (without spinach) for up to 2 months.