Tomato white bean soup is Tuscan comfort food at its finest. Creamy cannellini beans add substance and protein to a vibrant tomato base, while fresh rosemary and a parmesan rind contribute the kind of depth that usually takes hours to develop. It's a soup that proves simple ingredients, well combined, create magic.
This is the kind of soup that satisfies on every level—substantial enough to be a meal, flavorful enough to impress, and healthy enough to feel good about. A drizzle of good olive oil and some crusty bread, and dinner is served.
Why This Recipe Works
The combination of beans and parmesan rind is classic Tuscan wisdom. As the rind simmers, it releases concentrated umami that elevates the entire pot. Partially mashing some beans thickens the broth naturally while leaving whole beans for satisfying texture. Fresh rosemary adds aromatic depth that dried herbs can't match.
Understanding Cannellini Beans
- Creamy texture: These large white beans become wonderfully creamy when cooked, thickening soups naturally.
- Mild flavor: Their subtle nuttiness complements tomatoes without competing.
- High protein: Each serving provides significant plant protein, making this soup a satisfying meal.
- Substitutes: Great Northern or navy beans work well if cannellini aren't available.
Step-by-Step Guide
- Build the flavor base. Sauté onion until softened, add garlic until fragrant. This foundation sets up the entire soup.
- Simmer with aromatics. Add tomatoes, broth, rosemary sprigs, and parmesan rind. The 15-minute simmer extracts maximum flavor from these elements.
- Add the beans. Stir in drained cannellini beans and simmer another 10 minutes to marry the flavors.
- Create body. Remove rosemary and rind, then mash some beans against the pot's side. This thickens the soup beautifully.
The Parmesan Rind Secret
Never throw away those parmesan rinds! Keep them in a freezer bag until you have a few, then drop one into any soup or stew. As it simmers, it softens and releases incredible savory depth. Some people eat the softened rind; others discard it. Either way, the flavor it adds is remarkable.
Serving Suggestions
A generous drizzle of quality extra virgin olive oil is essential—it adds fruity richness that ties everything together. Shaved parmesan on top provides salty contrast. Serve with crusty Italian bread or warm focaccia for dipping. This soup is hearty enough to be a complete meal.
Variations
- Add greens: Stir in kale, spinach, or Swiss chard during the last 5 minutes.
- With sausage: Brown Italian sausage first, then build the soup in the same pot.
- Vegan version: Skip parmesan, use vegetable broth, add white miso for umami.
- Ribollita-style: Add cubed day-old bread to make it even more substantial.
Storage Tips
This soup stores and reheats beautifully. Refrigerate for up to 5 days or freeze for 3 months. The beans hold their texture even after freezing. The soup may thicken as it sits—add broth when reheating to reach desired consistency.
Tomato White Bean Soup
Tuscan-inspired soup with cannellini beans and rosemary.
Nutrition per Serving
Ingredients
Instructions
- Sauté aromatics. Heat oil over medium heat. Cook onion 5 minutes. Add garlic 1 minute.
- Add liquids. Add tomatoes, broth, rosemary, parmesan rind, oregano. Simmer 15 minutes.
- Add beans. Stir in cannellini beans. Simmer 10 minutes.
- Thicken. Remove rosemary and rind. Mash some beans to thicken.
- Serve. Season to taste. Drizzle with olive oil, top with parmesan.
Recipe Notes
- Save parmesan rinds in freezer for soup-making.
- Mashing beans creates natural creaminess.
- Vegetarian with vegetable broth (skip rind for vegan).
Frequently Asked Questions
What are cannellini beans?
Cannellini beans are large, creamy white Italian kidney beans. They have a nutty, mild flavor and creamy texture when cooked, making them perfect for soups. Great Northern or navy beans can substitute if needed.
Why add a parmesan rind to soup?
Parmesan rinds add incredible umami depth as they simmer. They're too hard to eat alone but melt slowly into soup, releasing concentrated flavor. Save your rinds in the freezer for soup-making.
Can I use dried beans instead of canned?
Yes! Soak 1 cup dried cannellini overnight, then simmer in water until tender (about 1 hour) before adding to the soup. Dried beans have better texture and flavor but require more time.
How do I make this soup vegan?
Use vegetable broth and skip the parmesan rind. Add a tablespoon of white miso paste for similar umami depth. The soup remains hearty and flavorful without any dairy.
Can I freeze tomato white bean soup?
Yes! This soup freezes beautifully for up to 3 months. The beans hold their texture well. Thaw overnight in the refrigerator and reheat gently.