Velvety smooth white bean soup enriched with Parmesan, aromatic vegetables, and herbs for a comforting Italian-inspired bowl.
# 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 (or 3 cups cooked white beans)
07 - 4 cups vegetable stock (gluten-free if needed)
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 (optional)
13 - 1/2 cup heavy cream (optional, for extra creaminess)
→ Garnish
14 - Chopped fresh parsley (optional)
# Step-by-Step Guide:
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 the drained beans, vegetable stock, bay leaf, thyme (if using), salt, and pepper. Bring to a simmer.
04 - Reduce heat to low, cover, and let 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 blender).
06 - Stir in the Parmesan cheese and heavy cream (if using). Heat gently until cheese is melted and soup is heated through. Adjust seasoning as needed.
07 - Ladle soup into bowls. Top with extra Parmesan and chopped parsley, if desired. Serve hot.
