White Bean and Parmesan Soup (Printable)

Smooth and creamy white bean soup with aromatic vegetables and rich Parmesan, ready in under an hour.

# 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
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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, cooking for 6-8 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant and golden.
03 - Add drained beans, vegetable stock, bay leaf, thyme, salt, and pepper. Bring to a simmer over medium-high heat.
04 - Reduce heat to low, cover the pot, and simmer for 20 minutes to meld flavors and soften beans.
05 - Remove bay leaf. Using an immersion blender, purée soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender.
06 - Stir in grated Parmesan cheese and heavy cream. Heat gently until cheese is fully melted and soup reaches serving temperature. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Garnish with additional Parmesan cheese and fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The velvety texture comes without a drop of flour, making it naturally gluten free while still feeling indulgent.
  • Its a chameleon in the kitchen, perfect as a light lunch with crusty bread or as a sophisticated starter for dinner guests.
02 -
  • Dont skip sautéing the vegetables properly, as I once rushed this step and missed out on their natural sweetness that balances the beans.
  • If blending in a countertop blender, never fill it more than halfway and always hold the lid down with a kitchen towel to prevent hot soup explosions, a lesson I learned the hard way with soup on my ceiling.
03 -
  • Save the Parmesan rinds in your freezer and toss one into the soup while it simmers, removing it before blending for an incredible depth of flavor.
  • A splash of white wine added after sautéing the vegetables creates a brightness that cuts through the creaminess and elevates the entire dish.
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