White Bean Parmesan Soup

Experience the ultimate comfort in a bowl with this smooth, creamy White Bean and Parmesan Soup. This Italian-inspired dish combines tender cannellini beans with aromatic sautéed vegetables, creating a rich and savory flavor profile that is both nourishing and satisfying. Whether you're looking for a cozy weeknight dinner or an elegant starter, this soup delivers a velvety texture that feels truly indulgent.

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This recipe transforms humble ingredients into a restaurant-quality meal. By gently simmering the beans with carrots, celery, and onions, the broth develops a wonderful depth that is perfectly complemented by the saltiness of the Parmesan cheese.

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 (or 3 cups cooked white beans)
• 4 cups vegetable stock (gluten-free if needed)
• 1 bay leaf
• Dairy & Seasoning
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme (optional)
• 1/2 cup heavy cream (optional, for extra creaminess)
• Garnish
• Chopped fresh parsley (optional)

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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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

For the smoothest texture, ensure you remove the bay leaf before using your immersion blender. If you don't have an immersion blender, a standard countertop blender works well; just remember to blend in small batches to avoid any mess from the steam pressure.

Varianten und Anpassungen

To make this recipe vegan, simply omit the Parmesan and heavy cream or substitute them with your favorite vegan alternatives. For a burst of freshness, try adding a squeeze of lemon juice just before serving to brighten the savory notes.

Serviervorschläge

Serve this velvety soup hot, garnished with a generous sprinkle of freshly grated Parmesan and chopped parsley. It pairs exceptionally well with crusty Italian bread or toasted garlic bread for dipping into the rich broth.

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Warm, hearty, and full of flavor, this White Bean and Parmesan Soup is destined to become a staple in your recipe collection. Enjoy the simple joy of a home-cooked meal that is as nutritious as it is delicious.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply omit the Parmesan cheese and heavy cream, or replace them with vegan alternatives like nutritional yeast and coconut cream. The soup remains delicious and satisfying.

→ What type of white beans work best?

Cannellini beans are ideal due to their creamy texture and mild flavor, but Great Northern beans or navy beans also work well. You can use canned beans for convenience or cook dried beans from scratch.

→ How long does this soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 4-5 days. The flavors often develop and improve after a day or two. Reheat gently on the stove, adding a splash of stock or water if needed.

→ Can I freeze this soup?

Yes, freeze without the cream for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. Stir in fresh cream and Parmesan after reheating for the best texture.

→ What should I serve with this soup?

Crusty bread, garlic toasts, or a simple green salad complement the creamy texture perfectly. A light white wine and fresh fruit also make for a complete meal.