White Bean and Parmesan Soup

Savor the comforting warmth of an Italian-inspired White Bean and Parmesan Soup. This smooth, creamy dish blends protein-rich cannellini beans with a base of sautéed aromatic vegetables and the rich, savory depth of aged Parmesan cheese.

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This recipe transforms humble ingredients into a luxurious, silky soup that is as nourishing as it is flavorful, perfect for chilly evenings or a cozy lunch.

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)

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

Using a large pot and a sharp knife for finely dicing the vegetables ensures an even sauté. For the smoothest possible texture, an immersion blender is highly recommended, though a countertop blender can be used in batches with care.

Varianten und Anpassungen

For a vegan version, omit the Parmesan and heavy cream or replace them with your favorite plant-based alternatives. Adding a fresh squeeze of lemon juice just before serving can provide a bright, citrusy lift to the savory beans.

Serviervorschläge

Enjoy this soup hot with a side of crusty bread or crisp garlic toasts. Garnish with an extra sprinkle of Parmesan and freshly chopped parsley to enhance the presentation and flavor.

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Each serving of this soup contains approximately 295 calories, 13g total fat, 31g carbohydrates, and 13g protein. It is a satisfying and wholesome meal that brings classic Italian-inspired flavors right to your table.

Recipe FAQs

→ Can I use dried beans instead of canned?

Yes, you can use 3 cups of cooked white beans from dried. Soak 1 cup of dried cannellini beans overnight, then cook until tender before adding to the soup.

→ How do I make this soup vegan?

Omit the Parmesan cheese and heavy cream, or substitute with vegan alternatives like nutritional yeast and coconut cream for a plant-based version with similar richness.

→ Can I make this ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of stock if it thickens too much.

→ What if I don't have an immersion blender?

Transfer the soup in batches to a countertop blender. Leave the lid slightly open to allow steam to escape and blend until smooth, then return to the pot.

→ How can I add more protein to this soup?

Stir in cooked shredded chicken, Italian sausage, or diced pancetta during the simmering stage for additional protein and depth of flavor.

→ What's the best way to serve this soup?

Serve hot in bowls topped with extra grated Parmesan, fresh parsley, and a drizzle of olive oil. Pair with crusty bread or garlic toasts for dipping.