Creamy Parmesan Tomato and Cannellini Bean Soup
Creamy Parmesan Tomato and Cannellini Bean Soup
Welcome to our delicious recipe for Creamy Parmesan Tomato and Cannellini Bean Soup! If you’re looking for a comforting and flavorful soup that’s both easy to make and packed with nutrients, you’ve come to the right place. This soup combines the rich flavors of tomatoes and cannellini beans with the creamy goodness of Parmesan cheese. It’s the perfect dish to warm you up on a chilly day or to enjoy as a light and satisfying meal. Let’s dive in and discover how to make this delightful soup!
Why You’ll Love This Recipe
There are so many reasons to love this Creamy Parmesan Tomato and Cannellini Bean Soup. Firstly, it’s incredibly easy to make, requiring just a few simple ingredients and minimal prep time. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is accessible to everyone.
The combination of tomatoes and cannellini beans creates a harmonious flavor profile that is both comforting and satisfying. The creaminess of the Parmesan cheese adds a luxurious touch to the soup, making it feel indulgent without being heavy.
Additionally, this soup is packed with nutritional benefits. Tomatoes are a great source of vitamins A and C, as well as antioxidants that promote a healthy immune system. Cannellini beans are loaded with fiber and protein, keeping you feeling full and satisfied for longer. And let’s not forget about the calcium and protein from the Parmesan cheese!
Ingredients
To make this Creamy Parmesan Tomato and Cannellini Bean Soup, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 cans (14 ounces each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Optional: Fresh basil leaves and additional Parmesan cheese for garnish
Step-by-Step Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the diced tomatoes, cannellini beans, vegetable broth, dried basil, and dried oregano to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
- Return the soup to the pot and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Cook the soup for an additional 5 minutes, allowing the cheese to melt and the flavors to fully develop.
That’s it! Your Creamy Parmesan Tomato and Cannellini Bean Soup is now ready to be served. Ladle it into bowls and garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
Expert Tips for Success
Here are a few tips to ensure your Creamy Parmesan Tomato and Cannellini Bean Soup turns out perfectly:
- For extra depth of flavor, sauté the onions and garlic until they caramelize slightly.
- If you prefer a chunkier soup, you can skip the blending step and leave the soup with some texture.
- Feel free to adjust the seasoning according to your taste. You can add more dried herbs or a pinch of red pepper flakes for a hint of spice.
- If you don’t have cannellini beans on hand, you can substitute them with any other white beans, such as Great Northern beans or navy beans.
Variations and Substitutions
This recipe is versatile and allows for various substitutions and additions to suit your preferences. Here are a few ideas:
- If you’re following a dairy-free or vegan diet, you can omit the Parmesan cheese and substitute it with nutritional yeast for a cheesy flavor.
- For a heartier meal, you can add cooked pasta or rice to the soup.
- To incorporate more vegetables, you can throw in some spinach or kale during the final minutes of cooking.
- If you enjoy a touch of acidity, you can squeeze in some fresh lemon juice before serving.
Serving Suggestions
This Creamy Parmesan Tomato and Cannellini Bean Soup is delicious on its own, but you can elevate the dining experience by serving it with complementary sides. Here are a few suggestions:
- Crusty bread or garlic breadsticks make the perfect accompaniment to soak up the creamy soup.
- A fresh green salad with a tangy vinaigrette provides a refreshing contrast to the richness of the soup.
- For a complete Italian-inspired meal, pair the soup with a Caprese salad and a glass of red wine.
FAQs
Q: Can I freeze the Creamy Parmesan Tomato and Cannellini Bean Soup?
A: Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight before reheating it on the stovetop.
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! If you have fresh tomatoes on hand, you can dice them and use them in place of canned tomatoes. The soup will have a fresher and slightly lighter flavor.
Q: Can I use chicken broth instead of vegetable broth?
A: Yes, you can substitute vegetable broth with chicken broth if you prefer. The flavor will be slightly different, but still delicious.
Final Thoughts
There’s something incredibly comforting about a warm bowl of soup, and this Creamy Parmesan Tomato and Cannellini Bean Soup hits all the right notes. Its creamy texture, rich flavors, and nutritional benefits make it a winner in every way. We hope you give this recipe a try and enjoy every spoonful. Don’t forget to share your experience and let us know how it turned out for you. Happy cooking!
Creamy Parmesan Tomato and Cannellini Bean Soup
Creamy Parmesan Tomato and Cannellini Bean Soup is a comforting and flavorful dish packed with the rich flavors of tomatoes, cannellini beans, and Parmesan cheese. This soup is easy to make, nutritious, and perfect for warming up on a chilly day or enjoying as a light meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 cans (14 ounces each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves and additional Parmesan cheese for garnish
Directions
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In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent and fragrant.
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Add the diced tomatoes, cannellini beans, vegetable broth, dried basil, and dried oregano to the pot. Stir well to combine.
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Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes to meld the flavors together.
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Puree the soup until smooth using an immersion blender or regular blender. Be cautious with hot liquids when blending.
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Return the soup to the pot and stir in the grated Parmesan cheese. Season with salt and pepper.
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Cook the soup for an additional 5 minutes to melt the cheese and develop flavors.
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Serve the soup hot, garnished with fresh basil leaves and Parmesan cheese.