White Bean Parmesan Soup (Printable)

Smooth, creamy soup with tender white beans, vegetables, and rich Parmesan. Ready in 50 minutes for a comforting Italian-inspired meal.

# Ingredient list:

→ 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

# Step-by-Step Guide:

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 and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add the drained cannellini beans, vegetable stock, bay leaf, dried thyme, salt, and pepper. Bring the mixture to a simmer.
04 - Reduce heat to low, cover the pot, and let simmer gently for 20 minutes to meld flavors.
05 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy, working carefully to achieve desired consistency.
06 - Stir in the grated Parmesan cheese and heavy cream. Heat gently over low heat until cheese is fully melted and soup reaches serving temperature. Adjust seasoning to taste.
07 - Ladle soup into bowls. Top with additional Parmesan cheese and fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but your hands are clean in under an hour.
  • The Parmesan isn't just sprinkled on top, it dissolves right into the soup and becomes part of the magic.
  • Somehow this bowl of beans and vegetables feels fancy enough for unexpected guests but humble enough for a Wednesday night alone.
02 -
  • Don't skip rinsing the canned beans, the starchy liquid makes the soup taste tinny and defeats the whole purpose of using quality ingredients.
  • Blend until completely smooth if you want that luxurious mouthfeel, rough chunks make it feel like something went wrong.
  • Add the Parmesan slowly and stir constantly so it melts into the soup rather than clumping up and turning grainy.
03 -
  • Use an immersion blender instead of a regular blender because it's faster, less messy, and makes the whole process feel effortless.
  • Grate your Parmesan fresh right before you make the soup, it melts and incorporates so much better than anything pre-shredded.
  • Taste the soup before you serve it because seasoning is personal and you might want more salt, pepper, or even a squeeze of lemon.
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