This fire-roasted white bean soup is simple, flavorful, and perfect for meal prep. It pairs fire-roasted tomatoes with a parmesan-infused broth, creamy white beans, spinach, and lots of grated parmesan. Comforting and easy to make.
One more soup for the season — because we’re almost to spring, though soup is great year-round. This particular bowl is cozy and satisfying, especially on chilly or rainy days.
This creamy tomato-and-bean soup gets richness from a parmesan rind and a splash of cream, while cannellini beans bring a buttery, filling texture. A generous handful of spinach finishes it off, and extra parmesan on top makes every spoonful indulgent.
If you loved the fire-roasted chicken tortellini soup, this vegetarian version offers similar bold flavor without the meat. It’s fast to put together and loaded with satisfying texture — perfect for anyone who loves beans.
This is what we’ve got going on:
- Fire-roasted tomatoes for smoky sweetness
- A parmesan rind to build a savory, cheesy broth
- Cannellini (white) beans for creaminess and substance
- A touch of heavy cream for silkiness
- Lots of spinach — fresh or frozen works
The base is simple: onion and garlic sautéed in olive oil, a little tomato paste and dried herbs for depth, then the fire-roasted tomatoes and stock. Add the parmesan rind early so the broth absorbs that nutty, umami flavor as it simmers. After the soup has cooked, stir in cream, grated parmesan, and the spinach until the cheese melts and the greens wilt.
Finish each bowl with extra grated parmesan, crushed red pepper if you like a little heat, and plenty of toasted sourdough for dipping. It’s quick, cozy, and excellent for leftovers.
Perfect for those early-spring days when the sun is trying to peek through the clouds.
Fire Roasted White Bean Soup
Fire Roasted Parmesan & White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 (14-ounce) can fire-roasted tomatoes
- 2 (14-ounce) cans cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- 1/2 cup finely grated parmesan, plus more for topping
- 5 ounces fresh spinach (frozen works fine)
- Crushed red pepper, for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.
- Stir in the tomato paste, dried basil, oregano, and thyme. Cook another 4–5 minutes, stirring frequently, until the tomato paste darkens slightly.
- Add the fire-roasted tomatoes, cannellini beans, stock, and the parmesan rind. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, covering for the last 10 minutes.
- Remove the lid and stir in the heavy cream. Add the grated parmesan and spinach. Cook 5–10 more minutes, stirring as the cheese melts and the spinach wilts. Taste and adjust seasoning with salt and pepper.
- Serve immediately topped with extra parmesan and crushed red pepper. Serve with toasted sourdough or crusty bread.
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Look at that creamy, dreamy texture — rich, comforting, and simple to make any night of the week.