Parmesan Tomato Cannellini Bean Soup

Parmesan Tomato Cannellini Bean Soup is a creamy, hearty one-pot meal that brings together fire-roasted tomatoes, tender cannellini beans, and fresh spinach in a rich broth enhanced by Parmesan cheese and Italian herbs. This satisfying soup is perfect for warming up on a cool afternoon or serving as a comforting dinner after a busy day.

I first made this on a chilly evening when I craved something both creamy and flavorful. Since then, it has become a go-to for cozy family dinners. My kids especially love when the soup is topped with extra Parmesan and a little crushed red pepper for a gentle kick.

Gather Your Ingredients

• Olive oil: Cook with this for a fragrant sauté that builds the soup’s flavor base—choose extra virgin for best taste
• Sweet onion: Adds sweetness and depth—pick firm, glossy onions without soft spots
• Garlic cloves: Fresh garlic adds pungent aroma and flavor—use fresh not pre-minced
• Kosher salt and black pepper: Season to taste and enhance all the flavors—freshly ground pepper works best
• Tomato paste: Concentrates tomato flavor—opt for a good quality brand for richness
• Dried basil, oregano, and thyme: Classic Italian herbs that create a well-rounded herbal profile
• Fire-roasted tomatoes: Bring smoky sweetness and complexity—go for a trusted brand with visible char marks
• Cannellini beans: These creamy white beans provide protein and fiber—rinse and drain canned beans well
• Vegetable or chicken stock: Forms the flavorful base—homemade is best but good quality store-bought works fine
• Parmesan rind: Adds deep savory umami—save rinds from store-bought cheese for flavor boosting
• Heavy cream: Gives the soup its creamy, luscious texture—use full fat for best results
• Finely grated Parmesan cheese: Adds sharp salty bite and melty goodness—fresh grated is best for texture
• Fresh spinach: Adds brightness and nutrients—fresh is preferred but frozen works too if fresh is unavailable
• Crushed red pepper flakes: Optional for topping to add spice and contrast

How to Make It

Sauté the Aromatics:

In a large pot heat olive oil over medium heat. Add diced onion and minced garlic. Season with salt and pepper. Cook for 5 minutes until the onion becomes translucent and soft. This slow cooking builds a deeply flavored base for your soup.

Add Herbs and Tomato Paste:

Stir in tomato paste, dried basil, oregano, and thyme. Continue cooking for 5 minutes, stirring often so the tomato paste caramelizes slightly and the herbs bloom. This step intensifies the flavors and adds layers.

Combine Main Ingredients:

Add fire-roasted tomatoes, rinsed cannellini beans, vegetable or chicken stock, and the Parmesan rind to the pot. Stir to combine and bring mixture to a gentle boil. Then reduce heat and cover with a lid.

Simmer to Develop Flavor:

Let the soup simmer for 20 minutes with the lid on. Stir occasionally to prevent sticking. For the last 10 minutes keep the lid on so the Parmesan rind can fully infuse its savory richness into the broth.

Add Cream, Cheese, and Spinach:

Remove the lid from the pot. Stir in heavy cream, finely grated Parmesan cheese, and fresh spinach. Continue simmering for another 5 to 10 minutes until the cheese melts completely and the spinach wilts softly. This final step adds creamy texture and fresh green notes.

Taste and Adjust:

Give the soup a taste and adjust salt, pepper, or seasoning as needed. Serve hot topped with extra grated Parmesan cheese and crushed red pepper flakes if you like a little heat.

One of my favorite parts is the Parmesan rind—it’s such a simple ingredient that makes the whole dish taste gourmet. My family always asks if I saved a rind the day I make this soup. It reminds me of the times we would gather for lazy Sunday lunches with warm bowls served alongside crusty bread.

Flavor Boosters

Storage Tips Store leftover soup in an airtight container in the fridge for up to four days. To preserve the texture of the greens, remove spinach before refrigerating and stir it in fresh when reheating. Freeze soup without spinach for up to two months in portions. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

This soup shines with a slice of crusty artisan bread or a garlic baguette for dipping. Add a crisp green side salad with lemon vinaigrette to balance the creamy soup. It also pairs well with a glass of dry white wine or sparkling water with lemon.

Creative Twists

Use kale or Swiss chard instead of spinach for a heartier leafy green. Try coconut milk or cashew cream if you want a dairy-free version but keep in mind it will change the flavor profile slightly. If you cannot find fire-roasted tomatoes, regular canned tomatoes will work—add a touch of smoked paprika for smoky notes. In summer swap fresh spinach for baby greens or tender kale. In colder months add a pinch of crushed red pepper for warming heat. Use homemade stock with seasonal vegetables to add a fresh personal touch.

This recipe is a perfect balance of comfort and elegance, easy enough for weeknights yet special enough for guests. The Parmesan rind truly elevates the soup’s flavor to something memorable.

Recipe FAQs

→ What kind of beans are used in this dish?

Cannellini beans are used for their creamy texture and mild flavor, which complement the soup's other ingredients.

→ Can the spinach be substituted?

Yes, kale or Swiss chard can be used instead of spinach to vary texture and flavor.

→ How does the parmesan rind affect the soup?

The parmesan rind infuses the soup with deep umami notes, enriching the broth during simmering.

→ Is it possible to make this dish dairy-free?

Replacing heavy cream with coconut milk provides a creamy texture while keeping the dish dairy-free.

→ What is the best way to thicken the soup?

Mashing some of the cannellini beans or blending a portion of the soup before adding cream helps achieve a thicker consistency.