Welcome, food enthusiasts! As we transition into cooler weather, what could be more comforting than a bowl of hearty, creamy soup? Today, I’m thrilled to share a recipe that not only warms your heart but also dazzles your taste buds: Creamy Parmesan Tomato and Cannellini Bean Soup. This luxurious soup is perfect for anyone looking to indulge in rich flavors and creamy textures. Whether you’re a busy professional needing a quick yet satisfying meal or a home chef looking to impress, this recipe promises to deliver.
Why You’ll Love This Soup:
Creamy Parmesan Tomato and Cannellini Bean Soup is a celebration of simple ingredients coming together to create a symphony of flavors. It’s filled with fire-roasted tomatoes, cannellini beans, and spinach, all brought to life with a rich base of heavy cream and parmesan. It’s not just a soup; it’s an experience. Each spoonful offers a comforting embrace, making it perfect for those chilly evenings or when you simply crave a touch of gourmet at home.
What You’ll Need:
Before you dive into cooking, make sure you have the following kitchen equipment on hand:
- A large pot
- A wooden spoon
- A cheese grater (if grating your own parmesan)
- Measuring cups and spoons
Ingredient Insights and Swaps:
- Fire-Roasted Tomatoes: These add a smoky depth to the soup. If unavailable, regular diced tomatoes can be used with a pinch of smoked paprika to mimic the flavor.
- Cannellini Beans: Known for their creamy texture, they are integral to the soup’s body. Great Northern beans or chickpeas could serve as substitutes.
- Parmesan Rind: A secret weapon for umami depth. If you don’t have one, boost the umami with a splash of soy sauce or Worcestershire sauce.
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 garlic cloves minced
- Kosher salt and pepper to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 14-ounce can fire-roasted tomatoes
- 2 14-ounce cans cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese plus more for topping
- 5 ounces fresh spinach frozen is fine too
- Crushed red pepper for topping
Step-by-Step Cooking Guide:
- Sauté Base: Start by cooking onions and garlic in olive oil, which builds a flavorful foundation.
- Intensify Flavors: Incorporate tomato paste and herbs, cooking until the paste darkens – this technique deepens the overall flavor profile.
- Simmer: Add tomatoes, beans, stock, and the parmesan rind. The slow cooking melds all the flavors beautifully.
- Creamy Finish: Stir in heavy cream and parmesan, then add spinach for a fresh, nutritious spin. Cook just until the spinach wilts to preserve its vibrant color and nutrients.
Storing Leftovers:
This soup tastes even better the next day as the flavors continue to blend. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra stock or water if the soup has thickened too much.
Pairings:
Creamy Parmesan Tomato and Cannellini Bean Soup pairs wonderfully with a crisp, dry white wine such as a Sauvignon Blanc or a light-bodied Chardonnay. For the bread lovers, serve with a crusty baguette or garlic bread to sop up all the creamy goodness.
FAQs:
Q: Can I make this soup vegan? A: Absolutely! Swap the heavy cream for a plant-based alternative like coconut cream, and use nutritional yeast in place of parmesan cheese.
Q: Is this soup gluten-free? A: Yes, this soup is naturally gluten-free. Just ensure that all packaged ingredients such as stock are certified gluten-free.
Q: Can I add meat to this soup? A: For a non-vegetarian twist, feel free to add cooked chicken or Italian sausage. Just brown the meat with the onions at the beginning of the cooking process.
A Final Note from the Kitchen:
Creamy Parmesan Tomato and Cannellini Bean Soup is more than just a meal; it’s a comforting hug in a bowl, a luxurious treat that’s surprisingly simple to prepare. As you enjoy this delicious creation, remember that the best dishes are made with love and a dash of creativity.
More Recipe Suggestions:
Creamy Roasted Tomato and Garlic Soup
Creamy Parmesan Tomato and Cannellini Bean Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 garlic cloves minced
- Kosher salt and pepper to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 14-ounce can fire-roasted tomatoes
- 2 14-ounce cans cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese plus more for topping
- 5 ounces fresh spinach frozen is fine too
- Crushed red pepper for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.
- Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.
- Add the tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.
- Remove the lid and stir in the cream. Add the parmesan cheese and spinach. Cook for 5 to 10 more minutes, stirring often, until the cheese melts and the spinach wilts. Season with additional salt and pepper.
- Serve hot, topped with extra parmesan cheese and crushed red pepper.
