Parmesan Tomato Cannellini Bean Soup is the kind of meal that feels both nourishing and indulgent. It combines sweet tomatoes, creamy cannellini beans, aromatic herbs, and nutty Parmesan cheese into one comforting bowl. This Italian-inspired soup is simple, budget-friendly, and packed with plant-based protein and fiber—making it perfect for busy weeknights or meal prep.
It’s rich without being heavy, satisfying without being complicated, and absolutely perfect with crusty bread on the side.
Why You’ll Love This Soup (H2)
Uses pantry staples
High in protein and fiber
Naturally vegetarian (easy to make vegan)
Great for meal prep
Freezer-friendly
Ingredients (H2)
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
1 can (14–15 oz) diced tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
3 cups vegetable broth
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh basil or parsley for garnish
Optional add-ins:
½ cup heavy cream for extra richness
A handful of fresh spinach
Croutons or toasted bread
How to Make Parmesan Tomato Cannellini Bean Soup (H2)
Step 1: Sauté the Aromatics (H3)
Heat olive oil in a large pot over medium heat.
Add onion and cook until softened (about 4–5 minutes).
Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
Step 2: Add Tomatoes & Beans (H3)
Pour in diced tomatoes and cannellini beans. Stir well to combine.
Step 3: Simmer (H3)
Add vegetable broth and bring to a gentle simmer.
Cook uncovered for 15–20 minutes to allow flavors to blend.
Step 4: Blend for Creaminess (H3)
For a creamier texture, blend about half the soup using:
An immersion blender, or
A regular blender (carefully in batches)
This creates a thick, velvety base while keeping some beans whole for texture.
Step 5: Finish with Parmesan (H3)
Stir in grated Parmesan cheese until melted.
Taste and adjust salt and pepper.
Serving Suggestions (H2)
This soup pairs beautifully with:
Crusty Italian bread
Garlic toast
Grilled cheese sandwiches
A simple green salad
Top with extra Parmesan and fresh basil for a restaurant-style finish.
Variations You’ll Love (H2)
🥓 Add Protein
Stir in cooked Italian sausage or crispy pancetta.
🌱 Make It Vegan
Skip Parmesan and use nutritional yeast or vegan cheese.
🥬 Add Greens
Stir in kale or spinach during the last few minutes of cooking.
🍝 Make It Heartier
Add small pasta like ditalini or orzo.
Practical Tips for Best Results (H2)
Use high-quality canned tomatoes for better flavor
Don’t skip blending—it creates that creamy texture without cream
Add Parmesan off heat to prevent clumping
Let soup sit 10 minutes before serving for deeper flavor
Store leftovers in airtight containers
Storage & Freezing (H2)
Refrigerate: Up to 4 days
Freeze: Up to 2 months (without cream for best results)
Reheat: Gently on stovetop, adding broth if thickened
Conclusion
🍅🧀 Parmesan Tomato Cannellini Bean Soup is warm, rustic comfort in a bowl. It’s rich from Parmesan, hearty from beans, and bright from tomatoes—making it a perfect balance of flavor and nutrition.
Whether you’re feeding your family or meal-prepping for the week, this soup delivers cozy satisfaction every time.