Warm and Cozy Parmesan Tomato Cannellini Bean Soup Recipe

Parmesan Tomato Cannellini Bean Soup is a comforting and hearty dish that's quick to prepare and packed with flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 bowls

Course: Soups

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Olive Oil Use extra virgin for more flavor.
1 cup Onions Finely chopped.
2 cloves Garlic Minced.
4 cups Tomatoes Fresh or canned, ripe preferred.
2 cans Cannellini Beans Drained and rinsed.
4 cups Vegetable Broth Use low-sodium for less salt.
1 cup Parmesan Cheese Freshly grated.
¼ cup Herbs Basil or Thyme, freshly chopped.
to taste none Black Pepper Freshly cracked recommended.

For Finishing Touches

1 tablespoon High-Quality Olive Oil For drizzling.

Equipment

Large pot
Immersion Blender

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
Add 1 cup of finely chopped onions and sauté for about 5 minutes until soft.
Mix in 2 minced garlic cloves and sauté for an additional 1-2 minutes.
Stir in 4 cups of diced tomatoes and let simmer for about 10-15 minutes.
Add in 2 cans of drained and rinsed cannellini beans and 4 cups of vegetable broth, simmer for 10 minutes.
Use an immersion blender to blend the soup partially for creaminess.
Remove from heat and stir in 1 cup of freshly grated Parmesan cheese and ¼ cup of chopped herbs.
Serve topped with extra Parmesan, cracked pepper, and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Serve alongside warm garlic bread or in sourdough bowls for an extra comforting meal.

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