Creamy Parmesan Tomato Cannellini Bean Soup Delight

Name: Parmesan Tomato Cannellini Bean Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 medium sweet onion, diced; 4 cloves garlic, minced; 5 ounces fresh spinach or frozen spinach; 14 ounces fire-roasted tomatoes; 28 ounces cannellini beans, drained and rinsed; 1 cup heavy cream; 1/2 cup finely grated Parmesan cheese, plus extra for serving; 1 Parmesan rind; 1 tablespoon olive oil; Kosher salt, to taste; Black pepper, to taste; 1 tablespoon tomato paste; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; Crushed red pepper, for serving; 4 cups vegetable or chicken stock

October 9, 2025October 9, 2025 by Jake

Jump to Recipe

Hey there! Get ready to cozy up with a bowl of Parmesan Tomato Cannellini Bean Soup. This soup is a comforting hug in a bowl, perfect for any day you need a quick, hearty meal that’s as nourishing as it is delicious. Plus, it’s loaded with healthy ingredients like spinach and cannellini beans, making it a delightful choice to warm you up from the inside out.

Speaking of coziness, this recipe brings back memories of the times when I’d have both kids demanding different kinds of meals at once. I remember trying to please everyone with variations while keeping my sanity intact. This soup was a lifesaver then, as it’s versatile enough to adapt and please everyone in the family. Try this recipe when you need something delightful to boost your spirits—and remember, a sprinkle of extra cheese can make anything better!

If you’re looking for more lovely soup ideas, check out my Hearty Vegetable Lentil Soup.

Why you’ll love this recipe

There are so many reasons to fall in love with this Parmesan Tomato Cannellini Bean Soup. First, it’s a breeze to make, requiring basic pantry staples and a few fresh ingredients. It’s the soup that fits comfortably into any busy weeknight schedule.

The combination of fire-roasted tomatoes with creamy Parmesan cheese and cannellini beans creates a rich texture and lovely balance. The hint of dried herbs and the Parmesan rind infuse the soup with flavors that are heartwarming and memorable.

Whether you’re serving it up for a family dinner or enjoying leftovers for lunch, this delicious soup promises to be a favorite in your home!

Ingredients

1 medium sweet onion, diced
4 garlic cloves, minced
5 ounces fresh spinach or frozen spinach
14 ounces fire-roasted tomatoes
28 ounces cannellini beans, drained and rinsed
1 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus extra for serving
1 Parmesan rind
1 tablespoon olive oil
Kosher salt, to taste
Black pepper, to taste
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Crushed red pepper, for serving
4 cups vegetable or chicken stock

Step-by-step instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Toss in your diced onion and minced garlic, along with a pinch of salt and black pepper. Sauté for about 5 minutes until the onion starts to soften and the garlic smells absolutely amazing.

Build the base

Next, it’s time to stir in the tomato paste, dried basil, dried oregano, and dried thyme. Let everything cook for another five minutes, stirring frequently. You’ll want to let that tomato paste deepen in color and allow those herbs to create a comforting aroma in your kitchen.

Add main ingredients

Pour in the fire-roasted tomatoes, cannellini beans, your choice of vegetable or chicken stock, and the savory Parmesan rind. Bring everything to a boil, then lower the heat and let it simmer gently. Cover the pot and let it cook for 20 minutes, giving it a stir every now and then. Remember to keep it covered in those final 10 minutes to lock in all that goodness.

Enrich the soup

Take off the lid and stir in the heavy cream, the finely grated Parmesan cheese, and the spinach of your choice. Allow it to simmer for another 5 to 10 minutes until the cheese is melted to perfection and the spinach is wilted.

Finalize and serve

Give your soup a taste and adjust the seasoning with additional salt and black pepper as needed. Serve your homemade creation hot, with extra Parmesan and a pinch of crushed red pepper on top for that added touch of warmth!

Recipe tips & variations

Feel free to personalize your soup depending on what you have available in your kitchen.

Protein: Add cooked sausage or chicken for a protein boost if you like meaty soups.
Veggie swap: No spinach? Kale makes a great substitution and holds its structure nicely.
Cream alternatives: For a lighter version, replace the heavy cream with half-and-half or even coconut milk for a different twist.

Adding a hint of lemon zest or a splash of balsamic vinegar before serving can brighten up the flavors beautifully.

Storage & reheating

Leftovers? Not a problem! Store this Parmesan Tomato Cannellini Bean Soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, simply reheat it on the stovetop over medium heat, stirring occasionally, until it’s warmed through.

If you choose to make a large batch, it freezes beautifully. Freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use canned tomatoes instead of fire-roasted ones?

Absolutely! Regular canned tomatoes work just fine. You might want to add a dash of smoked paprika for that fire-roasted effect.

2. Is there a dairy-free version?

Sure, swap the heavy cream with coconut milk, and use nutritional yeast or a dairy-free cheese substitute instead of Parmesan.

3. Can I use fresh herbs instead of dried?

Yes, fresh herbs are a fantastic replacement. Use three times the amount of fresh herbs since dried herbs are more concentrated in flavor.

4. What’s the purpose of the Parmesan rind?

The Parmesan rind adds depth and a savory richness that elevates the flavors of the soup. Don’t worry, it won’t fully melt into the soup and can be removed before serving.

Recipes you may like

Thanks for stopping by! Give this soup a try and let me know how it went in the comments below.

Parmesan Tomato Cannellini Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Jake
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and hearty Parmesan Tomato Cannellini Bean Soup perfect for any day.

Instructions

Heat olive oil in a large pot over medium heat. Toss in your diced onion and minced garlic, along with a pinch of salt and black pepper. Sauté for about 5 minutes until the onion starts to soften and the garlic smells absolutely amazing.
Next, stir in the tomato paste, dried basil, dried oregano, and dried thyme. Let everything cook for another five minutes, stirring frequently.
Pour in the fire-roasted tomatoes, cannellini beans, your choice of vegetable or chicken stock, and the savory Parmesan rind. Bring to a boil, then lower the heat and let it simmer gently for 20 minutes.
Take off the lid and stir in the heavy cream, finely grated Parmesan cheese, and the spinach of your choice. Allow to simmer for another 5 to 10 minutes until the cheese is melted and the spinach is wilted.
Give your soup a taste and adjust the seasoning with additional salt and black pepper as needed. Serve hot, with extra Parmesan and a pinch of crushed red pepper on top for warmth.