Bean

Brothy Bean Soup With Parmesan

January  4, 2021
7 Ratings
Photo by Rocky Luten. Prop Stylist: Amanda Widis. Food Stylist: Anna Billingskog.
Author Notes

As soon as the temperature drops, there is nothing more satisfying than a bowl of soup. Hearty, warming, and full of protein and vegetables, bean soups are on rotation in my fall and winter meals. Made with just pantry staples, this bean soup is easy, fast, and super flavorful.

The recipe calls for buttery cannellini beans, but black, pinto or kidney beans work just as good. Make sure to give them a good rinse before you add them to the pot—this way your soup will remain a creamy, silky white color instead of brown. Carrots and celery are the most popular vegetables in a soup like this, but parsnips, radishes, and green beans work as well. I added some spinach for a boost of greenery.

The creamy, nutty beans are simmered in vegetable stock. For an extra layer of umami, I add a bouillon cube too. After grating some Parmesan on top, you’ll be surprised at how flavorful a bowl this simple is.

This bean soup is quick to come together—something you can whip up on a busy weeknight in under 30 minutes. Served with crusty toasted bread, it is a comforting, delicious bowl to cozy up to on a cold evening. I always tend to make a double batch because the leftovers freeze really well. —Rachel Gurjar

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 2 to 4
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 medium white onion, finely diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 medium carrots, peeled and finely diced
  • 2 celery sticks, finely diced
  • 1 vegetable bouillon cube
  • 1 (28-ounce) can cannellini beans, drained and rinsed
  • 1 (32-ounce) box vegetable stock
  • 2 cups packed baby spinach
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt, to taste
  • Parmesan cheese, for garnish
  • Toasted sourdough bread, to serve
In This Recipe
Directions
  1. In a heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until translucent and soft, about 3 minutes. Add the thyme and oregano and cook until fragrant, about 2 minutes. Add the carrots and celery and sweat until translucent and tender, about 3 minutes. Add the vegetable bouillon cube, cannellini beans, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the liquid is slightly reduced. Add the spinach, pepper, and salt. Mix until the leaves are wilted, then remove from heat. Taste and adjust the seasoning if needed. Ladle into serving bowls. Grate Parmesan onto the soup and serve immediately with toasted bread.

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Rachel Gurjar

Recipe by: Rachel Gurjar

Rachel is an immigrant from Mumbai, India now based out of Brooklyn, New York. She is a chef, photographer and food editor who loves to cook and develop delicious recipes from her culture and beyond. In her free time, you will find her exploring street food around the city!