Parmesan Tomato & Cannellini Bean Soup
Parmesan Tomato & Cannellini Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, small, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 14 ounce
- 1 can cannellini beans, drained and rinsed
- 3 cups vegetable broth
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
- 1/2 cup Parmesan cheese, grated
- 1 cup spinach or kale
- as needed fresh basil, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the diced onion to the pot and sauté, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
⏱️ 6 min
- 3
Add the minced garlic to the pot and cook for an additional 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the crushed tomatoes, drained and rinsed cannellini beans, vegetable broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 5
Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 18 min
- 6
Add the spinach or kale to the soup and stir until it wilts, which should take about 2-3 minutes.
⏱️ 2 min
- 7
Remove the pot from the heat and stir in the grated Parmesan cheese until it is completely melted and the soup becomes creamy.
⏱️ 2 min
- 8
Taste the soup and adjust seasoning (salt and pepper) as needed.
⏱️ 1 min
- 9
Ladle the Parmesan Tomato & Cannellini Bean Soup into bowls. Garnish with fresh basil leaves before serving warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Parmesan Tomato & Cannellini Bean Soup
- 1 tablespoon olive oil
- 1 onion, small, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 14 ounce
- 1 can cannellini beans, drained and rinsed
- 3 cups vegetable broth
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
- 1/2 cup Parmesan cheese, grated
- 1 cup spinach or kale
- as needed fresh basil, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the diced onion to the pot and sauté, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
⏱️ 6 min - 3
Add the minced garlic to the pot and cook for an additional 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the crushed tomatoes, drained and rinsed cannellini beans, vegetable broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 2 min - 5
Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 18 min - 6
Add the spinach or kale to the soup and stir until it wilts, which should take about 2-3 minutes.
⏱️ 2 min - 7
Remove the pot from the heat and stir in the grated Parmesan cheese until it is completely melted and the soup becomes creamy.
⏱️ 2 min - 8
Taste the soup and adjust seasoning (salt and pepper) as needed.
⏱️ 1 min - 9
Ladle the Parmesan Tomato & Cannellini Bean Soup into bowls. Garnish with fresh basil leaves before serving warm.
⏱️ 1 min