Ingredients
Scale
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened.
- Stir in diced tomatoes and vegetable broth, bringing to a simmer.
- Add cannellini beans and cook for about 10 minutes.
- Reduce heat and stir in heavy cream and Parmesan cheese, mixing until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil.
Notes
Use fresh ingredients for the best flavor. Adjust cheese amount for desired creaminess. Can be made vegan with coconut cream and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 70mg