White Bean and Parmesan Soup (Printable)

Creamy white beans blended with vegetables and Parmesan for a comforting Italian-style soup.

# What You 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, 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 - Fresh parsley, chopped

# How-To Steps:

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.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add drained beans, vegetable stock, bay leaf, thyme, salt, and pepper. Bring to a simmer.
04 - Reduce heat to low, cover, and simmer for 20 minutes.
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 Parmesan cheese and heavy cream. Heat gently until cheese melts and soup is heated through. Adjust seasoning as needed.
07 - Ladle soup into bowls. Top with extra Parmesan and chopped parsley. Serve hot.

# Expert Advice:

01 -
  • The way the Parmesan melts into the beans creates this incredible richness without needing any flour or heavy techniques
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Let the soup cool slightly before blending if you're using a regular blender, hot soup expands and can make a mess
  • The soup will thicken as it sits, so add a splash more stock or water when reheating leftovers
03 -
  • Save your Parmesan rinds in the freezer and toss one in while simmering, then fish it out before blending
  • A squeeze of lemon juice right before serving brightens everything up and cuts through the richness
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