Description
A rich and creamy vegetarian soup combining the heartiness of cannellini beans with tangy tomatoes and salty Parmesan cheese for a comforting, protein-packed meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes with juice
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent.
- Stir in diced tomatoes and simmer for 5-7 minutes to concentrate flavors.
- Add cannellini beans and vegetable broth, then bring to a gentle simmer.
- Use a potato masher to mash a small portion of the beans directly in the pot to thicken the soup.
- Stir in grated Parmesan cheese until completely melted and incorporated.
- Remove from heat and stir in fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired