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–+ servings
A bowl of Parmesan Tomato Cannellini Bean Soup, garnished with fresh herbs and parmesan cheese, served with toasted bread.

Parmesan Tomato Cannellini Bean Soup

A hearty and flavorful soup with tomatoes, cannellini beans, and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1 can (28 ounce) crushed tomatoes
  • 4 cups vegetable broth
  • 2 cans (15 ounce) cannellini beans rinsed and drained
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 cup fresh basil chopped
  • Salt to taste salt
  • Black pepper to taste black pepper

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Add the minced garlic, oregano, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  4. Pour in the crushed tomatoes and vegetable broth. Bring to a simmer.
  5. Add the rinsed and drained cannellini beans. Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
  6. Stir in the grated Parmesan cheese and chopped fresh basil. Season with salt and black pepper to taste.
  7. Serve hot, garnished with additional Parmesan cheese if desired.

Notes

For a creamier soup, you can blend a portion of the soup before adding the beans and cheese. This soup is also delicious with a drizzle of balsamic glaze.

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