Parmesan Tomato Cannellini Bean Soup – Hearty, Comforting, and Flavorful

Byarlo Jack

Parmesan Tomato Cannellini Bean Soup is a nourishing, hearty, and flavorful soup perfect for a cozy lunch or dinner. This soup combines creamy cannellini beans, rich tomato broth, aromatic herbs, and a hint of Parmesan cheese for a comforting bowl full of wholesome ingredients. It’s easy to make, filling, and packed with nutrients, making it ideal for a healthy weeknight meal or a warming starter.

Why You’ll Love This Recipe

This soup is both hearty and light, offering a perfect balance of protein from cannellini beans, vitamins from tomatoes and vegetables, and umami from Parmesan cheese. It’s versatile and can be made vegetarian or even vegan by omitting the cheese. The flavors meld beautifully, creating a smooth, satisfying soup that tastes like it simmered for hours, even though it comes together quickly.

Nutritional Info

Cannellini beans provide protein, fiber, and iron, while tomatoes are rich in vitamin C and antioxidants. Olive oil adds heart-healthy fats, and Parmesan cheese contributes calcium and a savory depth of flavor. Overall, this soup is nutrient-dense and satisfying while remaining light on calories.

Time Taken

Total time: approximately 35–40 minutes

  • Prep: 10–15 minutes
  • Cook: 20–25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • Optional garnish: fresh parsley or basil

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, sautéing until softened, about 5–6 minutes.
  2. Add diced tomatoes, broth, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
  3. Stir in cannellini beans and cook for an additional 5–7 minutes until beans are heated through.
  4. Remove from heat and stir in grated Parmesan cheese for added creaminess and flavor.
  5. Adjust seasoning as needed. Serve hot, garnished with fresh parsley or basil if desired.

You Must Know

For a smoother texture, you can partially blend the soup with an immersion blender before adding the beans. Use fresh Parmesan for best flavor. Cannellini beans can be substituted with other white beans like navy or great northern beans if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if the soup thickens too much.

Ingredient Substitutions

  • Use fresh tomatoes or tomato puree instead of canned tomatoes.
  • Substitute vegetable broth with chicken broth for added depth.
  • For a vegan version, omit Parmesan or use a plant-based cheese alternative.
  • Add spinach, kale, or zucchini for extra vegetables.

Serving Suggestions

  • Serve with crusty bread, garlic bread, or a side salad.
  • Top with a drizzle of olive oil or extra Parmesan for richness.
  • Pair with a light white wine or sparkling water for a complete meal.

Seasonal Adaptations

  • Summer: Add fresh cherry tomatoes and zucchini for a lighter taste.
  • Fall/Winter: Incorporate roasted root vegetables like parsnips or sweet potatoes for extra warmth.
  • Year-round: Adjust herbs and toppings to match seasonal produce and flavor preferences.

Success Stories

Home cooks love this recipe for its balance of simplicity, nutrition, and flavor. It’s frequently praised as “comfort in a bowl” and a go-to for quick weeknight dinners or hearty lunches. Families enjoy it for its mild yet satisfying flavor, making it a favorite among adults and children alike.

Pro Tips

  • Sauté vegetables until just tender to retain flavor and texture.
  • Stir in Parmesan at the end to prevent curdling.
  • Use a combination of canned and fresh tomatoes for depth of flavor.

Chef’s Special Tips

  • Garnish with fresh herbs and a drizzle of olive oil for a bright, gourmet touch.
  • Add a pinch of red pepper flakes for subtle heat.
  • Toast breadcrumbs lightly and sprinkle on top for added texture and crunch.

Conclusion

Parmesan Tomato Cannellini Bean Soup is a hearty, nutritious, and flavorful meal that’s perfect for any season. Easy to make, satisfying, and full of wholesome ingredients, it’s ideal for weeknight dinners or a comforting lunch. Try this recipe today and enjoy a warm, cozy, and delicious bowl of soup that’s sure to become a favorite.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, the flavors deepen when stored overnight. Reheat gently before serving.

Can I use dried beans?
Yes, soak and cook dried cannellini beans first before adding to the soup.

Can I make it vegan?
Omit Parmesan or use a plant-based cheese alternative.

How thick should the soup be?
The soup should be medium-thick; adjust with extra broth if you prefer a thinner consistency.

Can I add pasta?
Yes, small pasta shapes like orzo or ditalini can be added during the simmering stage.

How long will leftovers last?
Refrigerated in an airtight container, the soup lasts 3–4 days.

Can I freeze it?
Yes, freeze in an airtight container for up to 2 months. Add Parmesan after thawing and reheating for best flavor.

What herbs work best?
Basil, oregano, thyme, or parsley complement the flavors beautifully.