Parmesan Tomato Cannellini Bean Soup
This comforting soup combines the rich flavors of tomatoes and cannellini beans, enhanced with Parmesan cheese, making it a perfect dish for chilly nights.
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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Notes
This soup can be served with crusty bread or a light salad. To enhance flavor, consider adding a drizzle of extra-virgin olive oil before serving.