Description
A warm and hearty soup made with crushed tomatoes, cannellini beans, and a creamy Parmesan base, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and minced garlic. Sauté until the onion becomes tender and translucent.
- Stir in the crushed tomatoes, drained cannellini beans, vegetable broth, dried basil, dried oregano, and season generously with salt and pepper.
- Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook for about 20 minutes.
- Once the soup has simmered and thickened slightly, stir in the heavy cream and grated Parmesan cheese until melted and heated through.
- Serve hot, garnished with fresh basil leaves.
Notes
Pairs well with crusty bread or a fresh garden salad. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 30mg