White Bean and Parmesan Soup (Print Version)

A creamy, comforting blend of tender white beans and aromatic vegetables, finished with rich Parmesan for a velvety Italian-inspired soup.

# Components:

→ 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
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 for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 6–8 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the drained beans, vegetable stock, bay leaf, thyme, salt, and pepper. Bring mixture to a simmer over medium-high heat.
04 - Reduce heat to low, cover the pot, and let simmer for 20 minutes to allow flavors to meld.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy, or transfer in batches to a countertop blender.
06 - Stir in the Parmesan cheese and heavy cream. Heat gently until cheese is fully melted and soup reaches serving temperature. Adjust seasoning to taste.
07 - Ladle soup into bowls. Top with additional Parmesan and fresh parsley. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour with pantry staples, so there's no stress about special shopping.
  • The immersion blender magic transforms humble beans into something luxuriously creamy without cream if you skip it.
  • One pot, minimal cleanup, and the kind of soup that tastes even better the next day.
02 -
  • Rinsing your canned beans isn't just helpful, it's essential for removing excess sodium and that tinny flavor that can muddy the soup.
  • The immersion blender is a revelation here, but if you don't have one, a countertop blender works just as well, you just need patience and caution with the heat.
03 -
  • Keep your Parmesan chunk in the freezer and grate it fresh just before adding, it melts more smoothly than pre-grated cheese.
  • If your soup seems too thick after blending, whisk in vegetable stock a splash at a time rather than cream, keeping it lighter.
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