When the weather turns chilly or you crave something comforting, a warm bowl of soup often hits the spot. This Parmesan tomato cannellini bean soup combines rich flavors and hearty ingredients to create a delicious dish that’s easy to prepare. The harmonious blend of tomatoes and beans, enhanced by the nutty essence of Parmesan, brings a delightful experience to your table, making it a favorite for family dinners or cozy nights in.
Why We Love This Parmesan Tomato Cannellini Bean Soup
This soup stands out for several reasons. First, it offers a unique combination of flavors that work together beautifully. The tangy sweetness of ripe tomatoes sings alongside the creamy texture of cannellini beans, while Parmesan cheese adds depth and richness. Next, it’s a one-pot meal, making cleanup simple and efficient. You can easily adjust ingredients based on what you have on hand, allowing for creativity in your kitchen. Furthermore, it’s packed with proteins and nutrients, ensuring you feel satisfied with every bite. This soup also freezes well, making it a great option for meal prep. In every way, this dish combines practicality with delightful taste, and that’s why so many people love it.
Ingredients for Parmesan Tomato Cannellini Bean Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 2 cans (14 ounces each) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Directions
- Start by heating the olive oil in a large pot over medium heat.
- Add the chopped onion, stirring until it becomes translucent, about 3-4 minutes.
- Introduce the minced garlic, diced carrot, and celery to the pot, cooking for an additional 5 minutes or until the vegetables soften.
- Pour in the canned diced tomatoes along with the cannellini beans, stirring to combine.
- Add the vegetable broth, dried oregano, and dried basil. Bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Stir in half of the grated Parmesan cheese, mixing well until the cheese melts.
- Serve hot, garnished with the remaining Parmesan cheese and fresh basil if desired.
How to Serve Parmesan Tomato Cannellini Bean Soup
Serving this creamy soup invites plenty of opportunities for enjoyment. Begin by offering it in a warm bowl, showcasing the vibrant colors. For an added touch, pair the soup with crusty bread or garlic toast; the bread allows you to savor the last drops of the delicious broth. You might also include a simple green salad on the side, dressed lightly with olive oil and balsamic vinegar. This can enhance the meal further and add balance to the flavors. For special occasions or family gatherings, consider sprinkling extra grated Parmesan on top for a richer taste. Additionally, some sneak in a drizzle of excellent extra-virgin olive oil to finish the dish, as it brings a beautiful aroma and extra richness. The appeal of this soup lies in its comforting warmth and versatility, ensuring each serving feels like a special treat.
Expert Tips for Parmesan Tomato Cannellini Bean Soup
To enhance your experience with this soup, keep a few expert tips in mind. First, don’t rush the sautéing process. Taking a few extra minutes to properly cook the onion, garlic, carrot, and celery deepens the flavor profile. Use fresh herbs if possible; they provide a vibrant taste compared to dried versions. You can also add a pinch of red pepper flakes if you enjoy a bit of heat. For an even creamier texture, consider blending a portion of the soup with an immersion blender and returning it to the pot. This adds a lovely thickness while still keeping some beans whole for the perfect bite. If you want to pack even more nutrients into the soup, toss in some leafy greens like spinach or kale during the last few minutes of cooking. They will add color, flavor, and a nutrient boost. Lastly, remember that this soup is great for overall meal prep; double the recipe, and you can enjoy leftovers for days or stash some in the freezer for a quick future meal.
How to Store Parmesan Tomato Cannellini Bean Soup
Storing your soup correctly ensures you can enjoy it later without losing flavor. Allow the Parmesan tomato cannellini bean soup to cool to room temperature before transferring it into an airtight container. It stores well in the refrigerator for up to three to four days. For best results, consume leftovers within this time, as the flavor continues to develop. If you need a longer storage option, you can freeze the soup. Pour it into freezer-safe containers or resealable freezer bags, leaving a little room at the top since it may expand while freezing. When properly stored, it can last in the freezer for about three months. Thaw overnight in the refrigerator before reheating, and gently warm it on the stove over low heat until heated through, adding a splash of broth or water if needed to restore its desired consistency.
Variations of Parmesan Tomato Cannellini Bean Soup
Feel free to get creative with your Parmesan tomato cannellini bean soup! One delightful option is to add seasoning variations; for instance, you can include bay leaves or Italian seasoning for a different flavor kick. If you want added protein, consider incorporating chopped chicken or turkey, cooked beforehand. For a fresh twist, dice up seasonal vegetables like zucchini or bell peppers and toss them into the mix. You can also explore different kinds of beans; navy or black beans can stand in for cannellini beans, providing diversity in texture and taste. For those who enjoy a smoky flavor, adding diced smoked turkey or turkey sausage can impart a new depth. You could also try spicing it up with a tablespoon of pesto swirled in just before serving for an interesting flavor boost. Lastly, experiment with toppings—try croutons for crunch, or avocado for creamy freshness, depending on your taste preference. These variations keep the dish interesting and allow you to cater to different palates.
FAQ about Parmesan Tomato Cannellini Bean Soup
You may have some questions about making Parmesan tomato cannellini bean soup. A common query is whether this soup can be made vegetarian. Absolutely! The soup is inherently vegetarian as it uses vegetable broth, ensuring a completely plant-based option without sacrificing flavor. Another frequent question involves cooking time; this easy recipe cooks in about 30-35 minutes, making it a convenient dish for weeknight dinners. Some also wonder how to best serving the soup; many find it pairs well with crusty bread or a light salad, which complements the hearty beans and savory tomatoes. Additionally, people often ask if the soup can be customized. It can, indeed! You can add various vegetables or substitute different beans, providing the flexibility to cater to your tastes. Furthermore, many enjoy knowing how long leftovers last. When stored properly in the refrigerator, leftover soup keeps fresh for about three to four days, making it an excellent option for meal prep or quick lunches.
Parmesan Tomato Cannellini Bean Soup
Ingredients
For the soup
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped Adds flavor base
- 3 cloves garlic, minced Enhances flavor
- 1 medium carrot, diced Adds sweetness
- 1 stalk celery, diced Adds crunch and flavor
- 2 cans (14 ounces each) diced tomatoes Main ingredient for base
- 1 can (15 ounces) cannellini beans, drained and rinsed Provides protein and texture
- 4 cups vegetable broth Base for the soup
- 1 teaspoon dried oregano For flavor
- 1 teaspoon dried basil For flavor
- to taste Salt and pepper For seasoning
- ½ cup grated Parmesan cheese For richness
- Fresh basil, for garnish (optional) For presentation
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, stirring until it becomes translucent, about 3-4 minutes.
- Introduce the minced garlic, diced carrot, and celery to the pot, cooking for an additional 5 minutes or until the vegetables soften.
- Pour in the canned diced tomatoes along with the cannellini beans, stirring to combine.
Cooking
- Add the vegetable broth, dried oregano, and dried basil. Bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Stir in half of the grated Parmesan cheese, mixing well until the cheese melts.
Serving
- Serve hot, garnished with the remaining Parmesan cheese and fresh basil if desired.
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