You know those days when you want something cozy, slightly fancy, and practically effortless? This Parmesan Tomato Cannellini Bean Soup hits that sweet spot every time. I first made it on a rainy evening when I had pantry staples and zero patience for complicated recipes—turns out, magic happens fast in a good pot.
If you love bean soups, you might also enjoy my go-to for bold flavors: Creamy Mexican Pinto Bean Soup. I’ll walk you through why this soup rocks, what you need, and exactly how to make it so it tastes like you simmered it all day (no, I won’t tell anyone it only took 35 minutes).
Why You’ll Love This Recipe
- Comforting and creamy without feeling heavy thanks to the beans and Parmesan.
- Budget-friendly: pantry staples and canned goods do most of the work.
- Protein-packed from cannellini beans—great for a meatless meal or as a side to grilled chicken.
- Fast yet impressive: people will think you slaved in the kitchen; you’ll know the secret.
- Customizable: add sausage, corn, or swap spinach for kale—easy peasy.
Ingredients You’ll Need
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 (14 oz) can fire-roasted tomatoes
- 2 (14 oz) cans cannellini beans, drained and rinsed (about 28 oz total)
- 4 cups vegetable or chicken stock
- 1 Parmesan rind
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus more for topping
- 5 oz fresh spinach (or frozen, thawed and squeezed dry)
- Crushed red pepper, for topping (optional)
Quick tip: use the Parmesan rind—don’t toss it. It adds huge umami and depth. IMO, that little rind makes this soup taste restaurant-level.
How to Make (Step-by-Step)
Method
Heat olive oil in a large pot over medium heat. Add onion and garlic with a pinch of salt and pepper; sauté about 5 minutes until softened.
- I like to cook the onion until it gets a little translucent and slightly sweet. That base flavor matters more than people think.
Stir in tomato paste, dried basil, oregano, and thyme. Cook 3–5 minutes, stirring often, until the paste darkens and spices are fragrant.
- Let the tomato paste darken a bit—that caramelization brings out a richer tomato flavor. Patience pays off.
Add fire-roasted tomatoes, cannellini beans, stock, and the Parmesan rind. Bring to a boil, reduce to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
- The beans soften more and the flavors knit together during this simmer. You can mash a few beans against the pot for a thicker texture if you like.
Uncover and remove/discard the Parmesan rind. Stir in heavy cream, grated Parmesan, and spinach. Simmer 5–10 minutes until the cheese melts and spinach wilts.
- Watch the salt level once you add Parmesan—it adds a lot of savory saltiness.
Taste and adjust salt and pepper. Ladle into bowls and top with extra Parmesan and a pinch of crushed red pepper if desired.
- Serve with crusty bread. Do not underestimate toast for dunking. Seriously.
Pro Tips for the Best Results
- Use the Parmesan rind when simmering to extract rich, savory flavor. Keep it in the pot while the soup simmers, then toss it before serving.
- Rinse the beans well to reduce any canned-brine flavor. That little rinse makes the soup cleaner and fresher.
- For a creamier texture, pulse 1/3 of the soup in a blender and return it to the pot. This keeps body without losing the beans’ texture.
- Swap heavy cream with half-and-half for a lighter version, but skip if you want that full, silky mouthfeel.
- Adjust thickness by mashing more beans or adding a splash more stock. Thick or thin, both work—your call.
- Season gradually: Parmesan adds salt, so add less early and adjust at the end.
Fun Variations & Topping Ideas
Variations
- Add sweet corn for brightness and crunch.
- Toss in crumbled Italian sausage (cook first) to make it heartier.
- Use this soup as a base for a loaded potato soup—add diced cooked potatoes and bacon.
- Swap spinach for kale; give the kale a little extra simmer time to soften.
Toppings
- Crispy bacon bits
- Shredded cheddar for extra melty goodness
- Sliced green onions for freshness
- A dollop of sour cream for tang and creaminess
- Crushed red pepper flakes for heat
- Extra grated Parmesan—because you can never have too much
Storing and Reheating
- Refrigerate: Cool the soup to room temperature, store in an airtight container, and refrigerate up to 4 days.
- Freeze: Freeze in meal-sized portions for up to 3 months. Leave out the spinach if freezing; add fresh when reheating.
- Reheat: Warm gently on the stove over medium-low heat, stirring often. Add a splash of stock or water if the soup thickens too much. Avoid boiling after you add cream to keep it silky.
FYI: cream-based soups sometimes separate if you reheat too quickly. Keep it slow and steady and you’ll avoid sad curdling.
Frequently Asked Questions (FAQ)
Can I use dried beans instead of canned?
Yes. Cook dried cannellini beans until tender before adding them. I recommend soaking and simmering them first; they taste fresher and give you control over texture.
Can I make this dairy-free?
Yes. Replace heavy cream with full-fat coconut milk or a cashew cream, and swap grated Parmesan for a vegan alternative or nutritional yeast. The flavor will change, but it still tastes great.
How can I make this soup thicker or thinner?
- Thicken: mash some beans against the pot walls or blend a portion of the soup.
- Thin: add more stock or water a little at a time until you reach desired consistency.
Is this good for meal prep?
Absolutely. This soup reheats well, and it pairs nicely with simple grains or bread. It also freezes well for quick weeknight dinners.
Conclusion
If you want a fast, comforting, and flexible soup that tastes like you planned an elaborate dinner, this Parmesan Tomato Cannellini Bean Soup delivers every time. It packs protein, uses simple ingredients, and leaves plenty of room for improvisation—my kind of recipe. Try it, tweak it, and tell me how you dressed it up (or if you dunked a whole baguette, no judgment).
For another take on hearty bean soup inspiration, check out this version: Parmesan Tomato Cannellini Bean Soup – Blythes Blog.
Leave a comment and a rating if you make it—I read every single one and love swapping tweaks. Happy spooning!
Parmesan Tomato Cannellini Bean Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic with a pinch of salt and pepper; sauté about 5 minutes until softened.
- Stir in tomato paste, dried basil, oregano, and thyme. Cook 3–5 minutes, stirring often, until the paste darkens and spices are fragrant.
- Add fire-roasted tomatoes, cannellini beans, stock, and the Parmesan rind. Bring to a boil, reduce to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
- Uncover and remove/discard the Parmesan rind. Stir in heavy cream, grated Parmesan, and spinach. Simmer for 5–10 minutes until the cheese melts and spinach wilts.
- Taste and adjust salt and pepper. Ladle into bowls and top with extra Parmesan and a pinch of crushed red pepper if desired.
