White Bean and Parmesan Soup (Printable format)

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, 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 for serving

# Directions:

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 and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the drained beans, vegetable stock, bay leaf, thyme, salt, and pepper. Bring to a simmer.
04 - Reduce heat to low, cover, and let simmer for 20 minutes to develop flavors.
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 the Parmesan cheese and heavy cream. Heat gently until cheese is fully melted 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 -
  • It comes together in under an hour with ingredients you probably already have in your pantry
  • The texture is incredibly luxurious without needing any fancy techniques or expensive equipment
  • It freezes beautifully and actually tastes better the next day, making it perfect for meal prep
02 -
  • Removing the bay leaf before blending is crucial, because nothing ruins a perfect soup like biting into a tough piece of herb
  • Let the soup cool slightly before using a countertop blender, as hot liquids expand rapidly and can cause dangerous splattering
  • The soup will continue to thicken as it sits, especially if you added cream, so don't worry if it seems slightly thin at first
03 -
  • Use an immersion blender directly in the pot for the easiest cleanup and perfect texture control
  • Grate your own Parmesan instead of buying pre-grated, the melting quality is noticeably superior
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