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–+ servings
Parmesan Tomato Cannellini Bean

Creamy Parmesan Tomato Cannellini Bean Soup to Savor

This Creamy Parmesan Tomato Cannellini Bean Soup combines high-quality ingredients for a hearty, gluten-free dish that is perfect for any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Parmesan Cheese can substitute with vegan Parmesan or nutritional yeast
  • 28 oz Fire-Roasted Tomatoes provides a rich, smoky flavor
  • 1.5 cups Cannellini Beans dried beans can be substituted
  • 4 cups Vegetable Broth chicken broth can be used
For Flavor and Texture
  • 1 Onion diced
  • 4 Garlic minced
  • 1 tbsp Olive Oil for sautéing
  • 5 oz Fresh Spinach can substitute with frozen spinach if thawed
For Creaminess
  • 1/2 cup Heavy Cream can substitute with coconut cream or cashew cream
Seasonings
  • 1 tsp Salt
  • 1/2 tsp Pepper

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the fire-roasted tomatoes, vegetable broth, and cannellini beans to the pot. Stir and bring to a gentle simmer over medium heat.
  4. Reduce the heat to low and let the soup simmer for 20-30 minutes, stirring occasionally.
  5. Add the fresh spinach and heavy cream to the pot. Stir and cook until the spinach wilts, about 5 minutes.
  6. Season the soup with salt and pepper to taste before serving hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 4mg

Notes

For enhanced flavor, consider adding a parmesan rind during cooking. Also, if opting for a vegan version, use coconut cream or cashew cream instead of heavy cream.

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