Description
A savory and comforting soup that blends the heartiness of cannellini beans with the sharp, salty flavor of Parmesan cheese and bright tomatoes.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes and vegetable broth. Bring to a simmer over medium-high heat.
- Stir in the rinsed cannellini beans. Lower heat and simmer for 15 minutes.
- Remove the pot from heat. Stir in grated Parmesan cheese until melted.
- Stir in fresh basil and season with salt and black pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired