White Bean and Parmesan Soup

Experience the ultimate comfort in a bowl with this White Bean and Parmesan Soup. This smooth, creamy soup is made with tender white beans and aromatic vegetables, finished with rich Parmesan cheese for a comforting, savory flavor that is perfect for any day of the week.

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This Italian-inspired dish relies on the classic combination of onions, carrots, and celery to build a deep flavor base. By puréeing the beans, you achieve a thick, luxurious consistency without needing heavy thickeners, though a touch of cream can be added for extra indulgence.

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)

Instructions

1. Sauté the Base

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

2. Add Garlic

Stir in garlic and cook for 1 minute until fragrant.

3. Combine and Simmer

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

4. Cook

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

5. Purée

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

6. Season and Finish

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.

7. Garnish and Serve

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

Zusatztipps für die Zubereitung

To ensure the best texture, make sure the carrots and celery are fully softened before adding the liquids. Using an immersion blender directly in the pot saves time, but if you prefer a perfectly uniform consistency, a high-speed countertop blender is an excellent alternative. Remember to remove the bay leaf before blending.

Varianten und Anpassungen

For a vegan version of this soup, simply omit the Parmesan cheese and heavy cream, or replace them with your favorite vegan dairy-free alternatives. You can also experiment with different white beans like Great Northern or Navy beans if cannellini beans are unavailable.

Serviervorschläge

This soup pairs beautifully with crusty bread or garlic toasts for dipping. To add a touch of brightness and cut through the richness of the cheese, consider adding a squeeze of fresh lemon juice just before serving. It enhances the savory notes of the beans and Parmesan perfectly.

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Whether you're looking for a quick lunch or a cozy dinner, this White Bean and Parmesan Soup is a versatile and nourishing choice. Its simple preparation and sophisticated flavor profile make it a reliable favorite for any home cook.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply omit the Parmesan cheese and heavy cream. Substitute with nutritional yeast for savory depth and coconut cream or cashew cream for richness. The flavor profile remains satisfying with these plant-based alternatives.

→ What type of white beans work best?

Cannellini beans are ideal due to their creamy texture and mild flavor. Great Northern beans also work well. Avoid red kidney beans as their stronger flavor and firmer texture don't blend as smoothly in this preparation.

→ How do I store and reheat leftovers?

Store cooled soup in airtight containers for up to 4 days in the refrigerator or freeze for 3 months. Reheat gently over medium-low heat, adding splash of stock if needed. The Parmesan may thicken when cold—thin slightly while warming.

→ Can I use dried beans instead of canned?

Absolutely. Soak 1 cup dried beans overnight, then simmer until tender (about 60-90 minutes) before adding to the soup. Dried beans yield slightly better texture and allow control over sodium content.

→ What sides pair well with this soup?

Crusty Italian bread, garlic focaccia, or warm baguette slices are perfect for soaking up the creamy broth. A simple green salad with lemon vinaigrette provides fresh contrast. For heartier meals, add roasted vegetables or grilled polenta.

→ Is the immersion blender necessary?

Not strictly—you can use a standard blender, working in batches and venting steam. However, an immersion blender is safer, easier, and allows you to control texture by leaving some beans partially mashed for more body.