White Bean Parmesan Soup

This White Bean and Parmesan Soup is a masterclass in comfort, blending wholesome ingredients into a silky, savory masterpiece. By combining tender cannellini beans with the rich, salty depth of aged Parmesan, this dish offers a sophisticated flavor profile that remains incredibly easy to prepare in your own kitchen.

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Perfect for chilly evenings or as a refined starter for a dinner party, this soup relies on a classic aromatic base of sautéed vegetables. The addition of a single bay leaf and a touch of thyme enhances the earthy notes of the beans, making every spoonful a balanced experience of herbs and cheese.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 2 (15-ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked white beans)
• 4 cups vegetable stock (gluten-free if needed)
• 1 bay leaf
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme (optional)
• 1/2 cup heavy cream (optional, for extra creaminess)
• Chopped fresh parsley (optional, for garnish)

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until vegetables are softened.

Step 2

Stir in garlic and cook for 1 minute until fragrant.

Step 3

Add the drained beans, vegetable stock, bay leaf, thyme (if using), salt, and pepper. Bring to a simmer.

Step 4

Reduce heat to low, cover, and let simmer for 20 minutes.

Step 5

Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy (or transfer in batches to a blender).

Step 6

Stir in the Parmesan cheese and heavy cream (if using). Heat gently until cheese is melted and soup is heated through. Adjust seasoning as needed.

Step 7

Ladle soup into bowls. Top with extra Parmesan and chopped parsley, if desired. Serve hot.

Zusatztipps für die Zubereitung

For the best texture, ensure you use a high-quality immersion blender to achieve a completely smooth consistency. If you prefer a bit of texture, you can set aside half a cup of whole beans before blending and stir them back in at the end. Make sure to remove the bay leaf before blending to avoid any woody fragments in your soup.

Varianten und Anpassungen

To make this recipe vegan, simply omit the Parmesan cheese and heavy cream, or swap them for your favorite dairy-free alternatives. For a boost of brightness, add a squeeze of fresh lemon juice just before serving. If you don't have cannellini beans, Great Northern beans or navy beans work equally well as substitutes.

Serviervorschläge

Serve this comforting soup in warm bowls alongside crusty Italian bread or toasted garlic bread for dipping. For a complete meal, pair it with a crisp green salad or roasted vegetables. Garnish generously with extra freshly grated Parmesan and a sprinkle of chopped parsley to enhance the presentation.

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Whether you enjoy it as a light lunch or a cozy dinner, this White Bean and Parmesan Soup is sure to become a staple in your recipe rotation. Enjoy the perfect balance of nutrition and indulgence in every creamy bite.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Recipe FAQ

→ Can I make this soup without an immersion blender?

Yes, simply transfer the cooled soup in batches to a countertop blender or food processor. Purée until smooth, then return to the pot to finish with Parmesan and cream.

→ How long will this soup keep in the refrigerator?

The soup stores well in an airtight container for up to 4 days. The flavors often deepen and improve after a day. Reheat gently over low heat, adding a splash of stock or water if needed to adjust consistency.

→ Can I use dried beans instead of canned?

Absolutely. Soak 1 cup dried white beans overnight, then simmer until tender (about 1-1.5 hours) before adding to the soup. You'll need about 3 cups cooked beans, equivalent to two 15-ounce cans.

→ What can I substitute for the heavy cream?

For a lighter version, omit the cream entirely—the puréed beans create natural creaminess. Coconut cream adds richness for dairy-free diets, or blend in a cooked potato for extra silky texture without cream.

→ Is this soup freezer-friendly?

Yes, it freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.