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Creamy Parmesan Tomato and Cannellini Bean Soup


  • Author: Charlotte Flores
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

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