Description
A comforting and nutritious bowl of Parmesan Tomato Cannellini Bean Soup.
Ingredients
Scale
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté it for about 3 to 4 minutes, or until it becomes soft and translucent.
- Once the onions and garlic are ready, stir in the diced tomatoes, drained cannellini beans, and vegetable broth. Add the dried oregano, dried basil, and red pepper flakes to the mixture.
- Allow the soup to cook for 15 to 20 minutes, stirring occasionally to avoid sticking. Taste the soup and adjust the seasoning with salt and black pepper according to your preference.
- Once the cheese is fully melted and combined, your Parmesan Tomato Cannellini Bean Soup is ready to serve!
Notes
For a creamier texture, use an immersion blender to blend part of the soup before adding the cheese. The soup keeps well in the refrigerator for up to 3 days; just reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 300 kcal
- Sodium: 700 mg
- Protein: 15 g