White Bean Parmesan Soup (Print)

Smooth and satisfying soup blending tender white beans with rich Parmesan and aromatic vegetables for ultimate comfort.

# What you'll need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 cloves garlic, minced

→ Beans & Liquid

06 - 2 (15-ounce) cans cannellini beans, drained and rinsed
07 - 4 cups vegetable stock
08 - 1 bay leaf

→ Dairy & Seasoning

09 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon dried thyme
13 - 1/2 cup heavy cream

→ Garnish

14 - Chopped fresh parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 6 to 8 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add drained beans, vegetable stock, bay leaf, thyme, salt, and pepper. Bring to a simmer.
04 - Reduce heat to low, cover, and let simmer for 20 minutes.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy.
06 - Stir in Parmesan cheese and heavy cream. Heat gently until cheese is melted and soup is heated through. Adjust seasoning as needed.
07 - Ladle soup into bowls. Top with extra Parmesan and chopped parsley. Serve hot.

# Expert Advice:

01 -
  • It is incredibly smooth and velvety thanks to the puréed cannellini beans.
  • The combination of aromatic vegetables and Parmesan creates a deep, savory flavor.
  • It is an easy, one-pot meal that is ready in under an hour.
02 -
  • Use freshly grated Parmesan for the best texture and flavor, as pre-shredded cheese may not melt as smoothly.
  • Rinse the beans thoroughly to control the salt content and ensure a clean taste.
  • If the soup is too thick after blending, stir in a little extra stock or water until you reach your desired consistency.
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