Parmesan Tomato Cannellini Bean Soup

Name: Parmesan Tomato Cannellini Bean Soup
Prep time: 15 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 4 garlic cloves, minced; 14 ounce diced tomatoes; 4 cups vegetable or chicken broth; 1 tablespoon tomato paste; 28 ounce cannellini beans, drained and rinsed; 1 teaspoon dried basil; u00bd teaspoon dried oregano; u00bc teaspoon dried thyme; Kosher salt and pepper, to taste; 1 parmesan rind, if you have one (save rinds in the freezer!); u00bd cup finely grated Parmesan cheese, plus more for topping; 5 ounces fresh spinach, or frozen; 1 tablespoon red wine vinegar; 1 cup heavy cream, optional; Fresh basil, for garnish; Crushed red pepper, for topping

By Leslie Blythe Beans, Cheese, Italian, Soup Sautéing, Simmering

September 14, 2025

I love this recipe for Parmesan Tomato Cannellini Bean Soup because it's so quick and easy. Cannellini beans, also known as white kidney beans, have a nutty, earthy flavor and a smooth, creamy texture.
My secret ingredients elevate this simple soup. I add a tablespoon of red wine vinegar to cut through the sweetness of the tomatoes and add a bright, acidic note. Another trick is to simmer the soup with a parmesan rind. It acts as a natural flavor bomb, giving the soup a deep, salty, and umami flavor. I always keep a bag of leftover rinds in my freezer to toss into soups and broths.

Prep: 15 mins
Cook: 35 mins
Yields: 6 Servings

Ingredients

1 tablespoon olive oil

1 onion, diced

4 garlic cloves, minced

14 ounce diced tomatoes

4 cups vegetable or chicken broth

1 tablespoon tomato paste

28 ounce cannellini beans, drained and rinsed

1 teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon dried thyme

Kosher salt and pepper, to taste

1 parmesan rind, if you have one (save rinds in the freezer!)

½ cup finely grated Parmesan cheese, plus more for topping

5 ounces fresh spinach, or frozen

1 tablespoon red wine vinegar

1 cup heavy cream, optional

Fresh basil, for garnish

Crushed red pepper, for topping

Directions

1Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, or until translucent.

2Stir in the garlic and cook for an additional minute until fragrant.

3Add the diced tomatoes (with their juices), vegetable broth, cannellini. beans, basil, oregano, thyme, salt, and pepper. Bring to a boil.

4Reduce heat and let the soup simmer for 20 minutes, allowing the flavors to meld.

5Stir in the grated Parmesan cheese until melted and well incorporated, spinach, vinegar, and heavy cream.

6Serve and garnish with fresh basil and crushed red pepper.

Note

1I usually purée a cup of the soup to thicken it up. Using a stick blender or food processor. This is optional.

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