Cannellini Soup with Parmesan
Cozy Up with Cannellini Soup: A Simple Italian Comfort
When the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And this Cannellini Soup with Parmesan is exactly that – simple to make, incredibly flavorful, and guaranteed to satisfy. Inspired by classic Italian cuisine, this soup is a beautiful balance of creamy texture, subtle spice, and savory goodness. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a light yet satisfying starter.
This isn’t just any bean soup; the combination of cannellini beans, aromatic rosemary, and a touch of red pepper flakes creates a depth of flavor that will have you coming back for seconds (and thirds!). The Parmesan cheese adds a delightful richness and salty finish that ties everything together. Best of all, it comes together in under an hour, making it a realistic and delicious option for even the busiest of schedules.
What makes this Cannellini Soup special?
- Creamy Texture: Blending a portion of the soup creates a velvety smooth consistency without needing to add cream.
- Flavorful Simplicity: A few key ingredients deliver a surprisingly complex and satisfying taste.
- Quick & Easy: Ready in under an hour, perfect for weeknights.
- Versatile: Enjoy it as a main course, starter, or side dish.
Tips for the Best Cannellini Soup:
- Bean Quality: Use high-quality cannellini beans for the best flavor and texture. If you prefer, you can use dried beans, but they will need to be soaked and cooked beforehand.
- Immersion Blender vs. Regular Blender: An immersion blender makes blending the soup directly in the pot a breeze. If using a regular blender, be extremely careful when transferring hot liquid.
- Spice Level: Adjust the amount of red pepper flakes to your preference. If you like a little more heat, add a pinch more.
- Garnish Generously: Don’t skimp on the Parmesan cheese! A generous sprinkle adds a wonderful salty and savory finish.
Frequently Asked Questions:
Q: Can I use other types of beans?
A: While cannellini beans are traditional and offer the best flavor and texture, you can substitute with great northern beans or navy beans if needed.
Q: Can this soup be made ahead of time?
A: Yes! The flavors actually develop more over time. Store in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian?
A: Yes, this recipe is vegetarian. To make it vegan, simply omit the Parmesan cheese or use a vegan Parmesan substitute.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 2 months.
Q: What can I serve with this soup?
A: Crusty bread for dipping is a classic pairing. A simple side salad also complements the soup nicely.
Cannellini Soup with Parmesan
Ingredients
- 1/4 cup Olive oil
- 1 large Yellow onion chopped
- 2 cloves Garlic minced
- 8 cups Chicken stock
- 2 cans Cannellini beans drained and rinsed
- 1 teaspoon Dried rosemary
- 1/2 teaspoon Red pepper flakes
- Salt to taste
- Black pepper to taste
- 1/2 cup Grated Parmesan cheese plus more for serving
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until softened, about 8 minutes. Add garlic and cook for 1 minute more.
- Add chicken stock, beans, rosemary, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Using an immersion blender, blend about half of the soup to create a creamy texture. Alternatively, carefully transfer half of the soup to a blender and blend until smooth, then return to the pot.
- Stir in Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with more Parmesan cheese.
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