White Bean and Parmesan Soup

Warm up your evenings with this White Bean and Parmesan Soup, a smooth and creamy dish that brings the comfort of Italian-inspired flavors straight to your table. This soup combines tender cannellini beans with a savory base of aromatic vegetables, finished with the rich saltiness of freshly grated Parmesan for a truly satisfying meal.

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The secret to this soup lies in its simple yet high-quality ingredients. By sautéing onions, carrots, and celery until they are perfectly soft, you build a depth of flavor that carries through every spoonful. Whether you prefer it as a light lunch or a cozy dinner, this soup is a staple for those who love wholesome, rustic cooking.

Ingredients

• Vegetables: 2 tablespoons olive oil, 1 medium onion (finely chopped), 2 celery stalks (finely chopped), 2 medium carrots (peeled and diced), 2 cloves garlic (minced)
• Beans & Liquid: 2 (15-ounce) cans cannellini beans (drained and rinsed), 4 cups vegetable stock, 1 bay leaf
• Dairy & Seasoning: 1/2 cup freshly grated Parmesan cheese (plus more for serving), 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon dried thyme (optional), 1/2 cup heavy cream (optional)
• Garnish: Chopped fresh parsley (optional)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until vegetables are softened.

Step 2

Stir in garlic and cook for 1 minute until fragrant.

Step 3

Add the drained beans, vegetable stock, bay leaf, thyme (if using), salt, and pepper. Bring to a simmer.

Step 4

Reduce heat to low, cover, and let simmer for 20 minutes.

Step 5

Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy (or transfer in batches to a blender).

Step 6

Stir in the Parmesan cheese and heavy cream (if using). Heat gently until cheese is melted and soup is heated through. Adjust seasoning as needed.

Step 7

Ladle soup into bowls. Top with extra Parmesan and chopped parsley, if desired. Serve hot.

Zusatztipps für die Zubereitung

To achieve the perfect consistency, use a large pot for even heat distribution and an immersion blender for a smooth finish. Be sure to remove the bay leaf before blending to maintain a velvety texture.

Varianten und Anpassungen

For a vegan version, omit the Parmesan and cream or replace them with vegan alternatives. You can also add a squeeze of lemon juice before serving to provide a bright, citrusy contrast to the savory broth.

Serviervorschläge

This soup is best enjoyed hot, garnished with extra Parmesan and fresh parsley. Serve it with crusty bread or garlic toasts for a complete and comforting meal.

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With 295 calories and 13 grams of protein per serving, this White Bean and Parmesan Soup is as nourishing as it is delicious. It’s a versatile dish that brings a touch of Italian elegance to any table. Enjoy your homemade soup!

Recipe FAQs

→ Can I use dried beans instead of canned?

Yes, you can use 1 cup of dried cannellini beans. Soak them overnight, then cook until tender before using in the soup. This will add about 1-2 hours to your preparation time.

→ How do I make this soup vegan?

Simply omit the Parmesan cheese and heavy cream, or substitute with vegan alternatives like nutritional yeast and cashew cream. The soup will still be deliciously creamy from the blended beans.

→ Can I make this soup ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What can I serve with this soup?

This pairs beautifully with crusty bread, garlic toasts, or a simple green salad. For a heartier meal, serve alongside a grilled cheese sandwich or focaccia.

→ Why is my soup too thick or too thin?

Adjust the consistency by adding more vegetable stock to thin it out, or simmer uncovered to thicken. The soup naturally thickens as it sits, so you may need to add liquid when reheating.

→ Can I skip blending the soup?

Yes, for a chunkier texture, you can blend only half the soup and leave the rest with whole beans and vegetables. This creates a rustic, heartier consistency while maintaining creaminess.