White Bean and Parmesan Soup

Warm up your kitchen with this cozy White Bean and Parmesan Soup, a dish that transforms humble pantry staples into a gourmet experience. This smooth, creamy soup is built on a foundation of aromatic vegetables and tender cannellini beans, then elevated with the salty, savory richness of freshly grated Parmesan cheese. It is the perfect comfort food for a chilly evening, offering a velvety texture and deep umami flavor that feels both light and satisfying.

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What makes this soup truly special is the layering of flavors. Starting with a classic sauté of onions, carrots, and celery creates a sweet and savory base that supports the creaminess of the beans. The optional touch of heavy cream at the end adds an extra layer of decadence, making every spoonful feel like a warm hug. Whether you enjoy it as a starter or a main course, this soup is sure to become a household favorite.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 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
• 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)
• Chopped fresh parsley (optional)

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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

To ensure a perfectly smooth consistency, be sure to remove the bay leaf before using your immersion blender. If you are using a countertop blender, remember to blend in small batches and leave the lid slightly ajar (covered with a towel) to allow steam to escape safely. For the best flavor, use high-quality vegetable stock and freshly grated Parmesan rather than the pre-packaged kind.

Varianten und Anpassungen

For a vegan version of this soup, simply omit the Parmesan cheese and heavy cream, or replace them with your favorite vegan alternatives such as nutritional yeast or coconut milk. If you want to brighten the flavor profile, try adding a squeeze of fresh lemon juice just before serving. You can also add a pinch of red pepper flakes if you prefer a subtle hint of heat.

Serviervorschläge

This soup is best enjoyed alongside some warm, crusty bread or crispy garlic toasts for dipping. For a decorative and flavorful finish, garnish each bowl with a light snow of extra Parmesan cheese and a sprinkle of freshly chopped parsley. It also pairs wonderfully with a simple side salad for a complete and balanced vegetarian meal.

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With its simple preparation and sophisticated taste, this White Bean and Parmesan Soup is a testament to how great ingredients can shine when combined thoughtfully. It is a nourishing, savory delight that promises to keep you warm and satisfied. Enjoy your homemade soup!

Questions & Answers

→ Can I use dried beans instead of canned?

Yes, you can use 3 cups of cooked white beans. Soak 1 cup of dried cannellini beans overnight, then cook until tender before using in the soup.

→ How do I make this soup vegan?

Simply omit the Parmesan cheese and heavy cream, or substitute with vegan cheese and cashew cream for a plant-based version with similar richness.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Store in airtight containers and reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What can I serve with this soup?

Crusty Italian bread, garlic toasts, or a simple green salad pair perfectly with this soup. A drizzle of olive oil on top also adds extra richness.

→ Do I need an immersion blender?

An immersion blender is convenient but not required. You can use a regular countertop blender, working in batches and being careful with the hot liquid.

→ How can I add more flavor to this soup?

Try adding a squeeze of fresh lemon juice before serving for brightness, or stir in some white wine during cooking. Fresh herbs like rosemary or basil also enhance the flavor.