Oh, how I love a good, soul-warming soup! Especially when the weather turns a bit chilly or I just need a hug in a bowl. There’s something magical about simmering ingredients together and having your kitchen fill with the most incredible aromas. And believe me, after years of experimenting, I’ve landed on a recipe that’s become a total go-to: this amazing Parmesan Tomato Cannellini Bean Soup. It’s ridiculously easy, uses stuff I usually have lurking in my pantry, and tastes like it simmered for hours, but it’s ready in less than an hour! It’s honestly my secret weapon for busy weeknights when I still want something hearty and delicious.
Why You’ll Love This Parmesan Tomato Cannellini Bean Soup
Seriously, this soup is a winner, and here’s why you’ll be making it again and again:
- It’s CRAZY Easy: You don’t need to be a fancy chef. Just chop, dump, and simmer! Even I can manage it on a tired Tuesday night.
- Super Quick: We’re talking about a delicious, homemade soup ready in under an hour. Perfect for when hunger strikes fast!
- Packed with Flavor: The combination of tomatoes, beans, garlic, and that salty Parmesan? *Chef’s kiss!* It’s rich, savory, and just so satisfying.
- Pantry Staple Friendly: Most of the ingredients are things you probably already have. Canned beans, tomatoes, broth – check, check, check! No last-minute dash to the store needed.
- So Comforting: This is the ultimate hug-in-a-bowl soup. It’s hearty, warm, and just makes everything feel right with the world.
- Versatile Too: Want to add some extra veggies? Go for it! Love a bit of spice? Add more red pepper flakes! It’s pretty forgiving.
Ingredients for Your Parmesan Tomato Cannellini Bean Soup
Okay, so gathering your ingredients is super easy! Most of this stuff is probably already in your pantry, which is why I love this recipe so much for those busy days. You’ll want to grab:
- 2 tablespoons of good olive oil
- 1 large onion, all chopped up nice and fine
- 2 carrots, also chopped (these add a lovely sweetness!)
- 2 celery stalks, chopped – hello, classic soup flavor!
- 4 cloves of garlic, minced because that’s where all the deliciousness starts
- 1 teaspoon of dried oregano – it just pairs perfectly with tomato
- 1/2 teaspoon of red pepper flakes – totally optional, but I love a tiny little kick!
- 1 can (that’s a big 28-ounce one!) of crushed tomatoes – this makes the base so rich
- 4 cups of vegetable broth – feel free to use chicken broth if that’s what you have!
- 2 cans (each 15 ounces) of cannellini beans, rinsed and drained really well
- 1/2 cup of grated Parmesan cheese, plus extra for sprinkling on top (because more cheese is always better, right?)
- 1/4 cup of fresh basil, chopped up – it adds such a fresh, bright finish
- Salt, just to taste – you’ll add this at the end
- Black pepper, also to taste – for that little bit of zing
Essential Equipment for Making Parmesan Tomato Cannellini Bean Soup
You really don’t need a ton of fancy gadgets for this soup, which is another reason I love it so much! The most important thing you’ll need is a big pot or a Dutch oven – something that can hold all those delicious ingredients. I usually grab my trusty 5-quart Dutch oven. You’ll also need a good knife and a cutting board for all that chopping, plus your standard measuring cups and spoons. That’s pretty much it!
Step-by-Step Guide to Making Parmesan Tomato Cannellini Bean Soup
Alright, get ready to make some magic happen! This soup is seriously straightforward, kind of like a culinary warm hug. Here’s how to bring it all together:
Sautéing the Aromatics
First things first, grab your big pot or Dutch oven and get it over medium heat with that lovely olive oil. Toss in your chopped onion, carrots, and celery. We’re going to let these soften up for about 5 to 7 minutes, just until they start looking a little tender. Then, toss in the minced garlic, oregano, and those optional red pepper flakes. Give it a stir for about a minute until it smells absolutely amazing – that’s your cue!
Building the Broth for Your Parmesan Tomato Cannellini Bean Soup
Now, it’s time to bring in the liquid gold! Pour in your can of crushed tomatoes and the vegetable broth. Give it all a good stir and let it come up to a nice little simmer. This is where the base flavor really starts to build up. Smells so good already, right?
Adding Beans and Simmering the Parmesan Tomato Cannellini Bean Soup
Next, gently add in those rinsed and drained cannellini beans. I like to rinse them really well so they don’t taste like bean water! Now, turn the heat down to low, pop a lid on the pot, and let it all simmer away. Trust me, letting it bubble gently for at least 20 minutes is key here. It gives all those yummy flavors a chance to really get to know each other.
Finishing Touches for Your Delicious Soup
Almost there! Stir in that gorgeous grated Parmesan cheese and the fresh basil. It’s going to melt into the soup and add such a lovely richness and pop of freshness. Now’s the time to do a little taste test and season with salt and black pepper until it’s just perfect for you. Serve it up hot, and don’t forget an extra sprinkle of Parmesan on top – maybe even with some garlic focaccia on the side!
Tips for the Best Parmesan Tomato Cannellini Bean Soup
You know, getting this Parmesan Tomato Cannellini Bean Soup just right isn’t complicated, but a few little tricks can make it extra special. First off, don’t skimp on the quality of your tomatoes and broth – it really does make a difference! And for the beans, pressing that ‘rinse and drain’ button firmly is important; nobody wants extra starch messing with the texture. If you’ve got a little more time than the recipe calls for, let it simmer for an extra 10-15 minutes. The flavors will deepen even more, and the soup gets wonderfully thick. Plus, it’s even better the next day! For more bean-tastic soup ideas, check out my easy white bean soup!
Ingredient Notes and Substitutions for Parmesan Tomato Cannellini Bean Soup
Sometimes you might be missing something, or just want to tweak things a bit, and that’s totally okay with this recipe! For the beans, if you can’t find cannellini beans, Great Northern beans are a fantastic substitute; they’re super creamy too. Kidney beans would work in a pinch, but they’ll change the texture a little. As for tomatoes, if you don’t have crushed, diced tomatoes will do the job, though you might want to give them a quick mash with your spoon so they break down better. And if you’re looking for a vegetarian option, make sure your Parmesan cheese is a vegetarian kind – some use animal rennet, so just check the label! For some other amazing vegetarian ideas, you might love my vegetarian recipes.
Serving Suggestions for Parmesan Tomato Cannellini Bean Soup
This hearty Parmesan Tomato Cannellini Bean Soup is a meal in itself, but if you want to jazz it up a bit, I’ve got some ideas! Honestly, the best thing to serve alongside it is some crusty bread for dipping. You know, to get every last drop of that delicious broth! My rosemary focaccia muffins are just perfection with this soup, or even a simple slice of toasted sourdough. A light, fresh green salad with a tangy vinaigrette also cuts through the richness beautifully. It’s just a perfect combination for a satisfying, cozy meal!
Storage and Reheating
Got leftovers? Lucky you! This Parmesan Tomato Cannellini Bean Soup is honestly even better the next day. Just pop it into an airtight container and pop it in the fridge. It’ll keep nicely for about 3 to 4 days. When you’re ready to reheat, just gently warm it up on the stove over low heat, stirring occasionally, until it’s nice and hot. You can also use the microwave if you’re in a real hurry. And guess what? It freezes beautifully too! Just cool it completely, pop it into freezer-safe containers, and it should be good for a couple of months. Just thaw it in the fridge overnight before reheating.
Frequently Asked Questions about Parmesan Tomato Cannellini Bean Soup
Got questions about this super easy soup? I got you! It’s pretty forgiving, but here are a few things folks often ask:
Can I make this soup vegan?
Oh yes, you absolutely can! Just swap out the Parmesan cheese for a good quality vegan Parmesan alternative. Make sure it’s one you like the taste of, as it’s a star flavor here. Also, double-check that your vegetable broth is vegan. It’s really that simple to make this soup totally plant-based!
How long does the soup last in the fridge?
This soup hangs out nicely in the fridge for about 3 to 4 days. Honestly, I think it tastes even better on the second or third day because all those flavors have gotten to know each other even better. Just keep it in an airtight container and reheat gently on the stove.
Can I use dried beans instead of canned?
You sure can! If you’re using dried cannellini beans, you’ll need to soak them overnight (or use a quick-soak method) and then cook them until tender before adding them to the soup. You’ll probably need about 1.5 cups of cooked dried beans to replace the two cans. Just make sure they’re fully cooked before you add them to the pot!
Can I add other vegetables?
Please do! This soup is super adaptable. I often throw in some chopped zucchini or bell peppers along with the onions, carrots, and celery. A handful of spinach or kale stirred in at the very end is also delicious. It’s a great way to use up whatever veggies you have hanging around!
Nutritional Information
While every batch of this Parmesan Tomato Cannellini Bean Soup is made with love, the exact nutritional info can wiggle around a bit depending on the brands you use and the exact size of your veggies. But, as a general estimate for one serving (assuming 6 servings total), you’re looking at roughly 300-350 calories. It’s a good source of fiber and protein from those beans! For more healthy eating ideas, you can check out my diet and nutrition page!
Parmesan Tomato Cannellini Bean Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add the minced garlic, oregano, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Bring to a simmer.
- Add the rinsed and drained cannellini beans. Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
- Stir in the grated Parmesan cheese and chopped fresh basil. Season with salt and black pepper to taste.
- Serve hot, garnished with additional Parmesan cheese if desired.