White Bean and Parmesan Soup (Printable Version)

Creamy white bean soup with aromatic vegetables and rich Parmesan cheese. Comforting Italian-inspired flavor.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 cloves garlic, minced

→ Beans & Liquid

06 - 2 (15-ounce) cans cannellini beans, drained and rinsed
07 - 4 cups vegetable stock
08 - 1 bay leaf

→ Dairy & Seasoning

09 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon dried thyme
13 - 1/2 cup heavy cream

→ Garnish

14 - Chopped fresh parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until vegetables are softened and translucent.
02 - Stir in garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add the drained beans, vegetable stock, bay leaf, thyme, salt, and pepper. Bring to a simmer over medium-high heat.
04 - Reduce heat to low, cover, and let simmer for 20 minutes to allow flavors to meld.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy, or transfer in batches to a blender and purée.
06 - Stir in the Parmesan cheese and heavy cream. Heat gently until cheese is melted and soup is heated through. Adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls. Top with extra Parmesan and chopped parsley. Serve hot.

# Expert Tips:

01 -
  • It features a luxurious, velvety texture achieved through simple blending.
  • The recipe is naturally vegetarian and easily adaptable for gluten-free diets.
  • It uses affordable ingredients like canned beans and carrots while tasting like a restaurant-quality meal.
  • Ready in under an hour, it is ideal for busy weeknights when you need a wholesome dinner.
02 -
  • Thoroughly rinse your canned beans to reduce excess sodium and ensure the cleanest flavor for your soup.
  • If the soup is too thick after blending, add a splash of extra vegetable stock until it reaches your preferred consistency.
  • Double-check your vegetable stock label to ensure it is certified gluten-free if you are cooking for someone with a gluten sensitivity.
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