Creamy Parmesan Tomato Cannellini Bean Soup for Cozy Nights

A warm and inviting Parmesan Tomato Cannellini Bean Soup, perfect for chilly nights and easily adaptable for dietary preferences.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 cups

Course: Soup

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 cups cannellini beans canned or soaked and cooked
1 can fire-roasted tomatoes with juices
2 cups fresh spinach or kale, chopped
1 piece parmesan rind
1/2 cup heavy cream or coconut/cashew cream
1 medium yellow onion chopped
3 cloves garlic minced
2 tablespoons olive oil for sautéing
4 cups vegetable broth or chicken broth
1 teaspoon dried thyme
1 leaf bay leaf

Optional Garnishes

1 loaf crusty bread for dipping
to taste extra parmesan

Equipment

Large pot

Method

Steps

In a large pot, heat olive oil over medium heat and sauté chopped onion and minced garlic for about 5 minutes until softened.
Stir in the fire-roasted tomatoes and drained cannellini beans, then add the parmesan rind. Cook for 5 minutes.
Pour in vegetable broth, bring to a boil, then reduce heat to low, and add thyme and bay leaf. Simmer uncovered for 25 minutes.
Add fresh spinach and heavy cream, cook for another 5 minutes over low heat, adjusting consistency as needed.
Remove parmesan rind, season with salt and pepper, then serve hot, garnished with extra parmesan and crusty bread.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 30IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

For a thicker soup, blend a portion and then combine. Great for meal prep and can be adapted with different beans or greens.

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