Description
A velvety soup blending sweet tomatoes, creamy cannellini beans, and rich parmesan, perfect for cozy meals. This hearty yet light dish offers a great balance of flavors and nutrients, ideal for any occasion.
Ingredients
Scale
- 4 cups fresh tomatoes (or 2 cans, chopped)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup freshly grated parmesan cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 3 tbsp olive oil
- Salt and pepper, to taste
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a pot over medium heat. Add diced onion and minced garlic. Sauté for 5 minutes until fragrant.
Step 2: Add Tomatoes and Beans
- Stir in chopped tomatoes and cannellini beans. Cook for a few minutes, allowing the tomatoes to release their juices.
Step 3: Add Broth
- Pour in vegetable broth and bring to a gentle boil. Reduce heat to simmer for 20 minutes.
Step 4: Blend for Creaminess
- Blend the soup using an immersion blender until smooth, leaving some texture from the tomatoes.
Step 5: Stir in Parmesan
- Stir in freshly grated parmesan cheese until fully melted. Adjust seasoning with salt and pepper. Serve warm.
Notes
- For extra creaminess, add more parmesan to taste.
- To make this soup vegan, replace parmesan with a dairy-free alternative.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250
- Fat: 13g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 11g