Why Make This Recipe
Creamy Parmesan Tomato and Cannellini Bean Soup is a delightful dish that offers comfort and flavor in every bite. It combines the freshness of tomatoes with the richness of Parmesan cheese and the heartiness of cannellini beans. This soup is not only delicious but also easy to make. It’s perfect for a quick weeknight dinner or a cozy lunch. Plus, it’s packed with nutrients, making it a great choice for anyone looking for a healthy option.
How to Make Creamy Parmesan Tomato and Cannellini Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 cans (14 ounces each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the diced tomatoes, cannellini beans, vegetable broth, dried basil, and dried oregano to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
- Return the soup to the pot and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Cook the soup for an additional 5 minutes, allowing the cheese to melt and the flavors to fully develop.
How to Serve Creamy Parmesan Tomato and Cannellini Bean Soup
Serve this soup hot, garnished with a sprinkle of extra Parmesan cheese if desired. A slice of crusty bread or a light salad pairs well with it, making for a complete meal. It’s also great served as a starter before main courses.
How to Store Creamy Parmesan Tomato and Cannellini Bean Soup
To store any leftover soup, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, consider freezing it. Pour the cooled soup into freezer-safe containers and it will last for up to 3 months. Thaw it in the fridge overnight before reheating.
Tips to Make Creamy Parmesan Tomato and Cannellini Bean Soup
- Use fresh herbs if you can. They add a wonderful flavor to the soup.
- Adjust the thickness to your liking. If you prefer a thicker soup, blend a portion of the beans or add less broth.
- Add a dash of red pepper flakes for a spicy kick.
Variation
You can easily customize this soup. Try adding chopped spinach or kale for extra veggies. For a non-vegetarian version, feel free to add cooked chicken or turkey for added protein.
FAQs
Can I make this soup vegan?
Yes! Simply replace the Parmesan cheese with a vegan cheese alternative or nutritional yeast.
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free. Just make sure to check the vegetable broth label.
Can I use fresh tomatoes instead of canned?
Absolutely! Use about 4-5 fresh tomatoes, diced, in place of the canned tomatoes.