Parmesan Tomato Cannellini Bean Soup
A comforting and hearty soup combining creamy cannellini beans, rich tomatoes, and nutty parmesan cheese, perfect for cozy nights.
Ingredients
Main ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced For flavor base
- 2 cloves garlic, minced For flavor enhancement
- 1 can (14 oz) diced tomatoes Canned, with juice
- 2 cans (15 oz each) cannellini beans, rinsed and drained Main protein source
- 4 cups vegetable broth For soup base
- 1 teaspoon dried basil For seasoning
- 1 teaspoon dried oregano For seasoning
- Salt and pepper, to taste For seasoning
- 1 cup grated parmesan cheese For creaminess and flavor
- Fresh basil leaves for garnish (optional) For presentation
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the canned tomatoes, including their juice, and bring to a gentle simmer.
- Add the rinsed and drained cannellini beans to the pot, followed by the vegetable broth.
- Season with dried basil, oregano, salt, and pepper. Stir well to combine.
- Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
- Stir in half of the grated parmesan cheese until melted and integrated.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with remaining parmesan and fresh basil leaves, if desired.
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Notes
For a thicker soup, blend a portion before adding parmesan. Experiment with herbs and spices to customize flavors.