Fire Roasted White Bean Soup.
This fire roasted white bean soup is so easy and delicious. A base of fire roasted tomatoes in a parmesan broth, filled with creamy white beans, spinach and parmesan cheese. So simple and great for meal prep!
One more soup!!
Just one more. One more soup for you guys this season, because we are thisclose to spring! Not that we can’t eat soup in spring. I eat soup year round. But this specific soup is a cozy, comforting bowl that you’re more than likely to make when it’s cold out. Or rainy!
You know what I mean.
This bowl of creamy fire roasted tomatoes and white beans is studded with spinach and sprinkled with parmesan for the ultimate bite!
This is basically a vegetarian version of my fire roasted chicken tortellini soup – and it’s my favorite one so far. It has SO much flavor. So much satisfying texture. If you’re a huge fan of beans like I am – the buttery bite and the way they are so incredibly filling – then you will LOVE it.
Because it’s also EASY as heck.
You guys have been loving that chicken soup since I first shared it a few weeks ago, and I couldn’t wait to share this veggie version!
This is what we’ve got going on:
Fire roasted tomatoes.
A parmesan rind, to make my fave parmesan broth.
White beans – I like cannellini beans.
A touch of cream.
And a bunch of spinach! Fresh or frozen works.
Just like my chicken tortellini soup, this comes together FAST. It all starts with an onion and some garlic, because let’s be honest – what doesn’t? These major building blocks of flavor are everything. I add some dried herbs too for an extra punch.
I like to stir in some tomato paste. Just a touch, for richness and depth of flavor. Then comes the fire roasted tomatoes and the stock. You can use vegetable or chicken stock. I use whatever I have on hand!
Throw in the parmesan rind. Don’t forget! I store these in the freezer so I always have them on hand.
Once the soup simmers a bit, I stir in some cream, extra parmesan and lots of spinach.
Serve it up with lots of toasted sourdough and crushed red pepper and it.is.heaven.
Perfect for these March days where the sun is trying to peek through!
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
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ 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
- ½ cup finely grated parmesan cheese, plus more for topping
- 5 ounces fresh spinach, frozen is fine too
- crushed red pepper, for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften a bit, for 5 minutes or so.
- Stir in the tomato paste, basil, oregano and thyme. Cook for another 5 minutes, stirring often, until the tomato paste darkens in color.
- Add in the tomatoes, beans, stock and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer and cook for 20 minutes. Cover for the last 10 minutes.
- Remove the lid and stir in the cream. Stir in the parmesan cheese and the spinach. Cook for 5 to 10 more minutes, stirring often, as the cheese melts and spinach wilts. Taste and season the soup additionally with salt and pepper as needed.
- Serve immediately, topping with extra parmesan and crushed red pepper.
Did you make this recipe?
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Look at that creamy, dreamy texture.
39 Comments on “Fire Roasted White Bean Soup.”
Since using the heavy cream, can this dish be reheated? Also, what is a good substitute for the heavy cream that will still make it creamy but still make it reheatsble
That’s what I am wondering, I am watching my calories, wondering if light cream cheese or laughing cow wedges would make it creamy for less calories.
Puree one of the cans of white beans with some chicken or veg broth. Makes it creamy without adding any extra calories. I’ve done this with another recipe, and it turns out great :)
Darn, yes, I have done this. Next time…thanks.
Always excited for another delicious soup recipe! I will be making it this week!
I made it last night without cream and didn’t sub it as I didn’t find it necessary and the soup was great. I would just leave it out and the addition of Parma cheese will do the trick.
Any ideas for something healthier than cream?
Greek yogurt, the 10% fat version will work well.
Curious on the comments below…why would the cream make it not able to be reheated? Genuinely curious. Thank you!!
Heavy cream tends to separate after heating, cooling, and reheating. It can make a sort of curdled look and off texture, but it’s perfectly safe to eat!
We’d love to try this. I haven’t cooked with a parmesan rind before. How much? Weight or size? And it just cooks down in the soup? Thank you
Chicken stock isn’t vegetarian, and neither are most parms. This is not vegetarian.
The first option for broth is vegetable . Vegetarians eat dairy therefore if you use vegetable broth it’s a vegetarian soup. Vegans however do not.
This is not vegan,you mean! which you can simply do by switching to veg. broth & plant based cheese as well as alternative milks,oat etc,
Will definitely make, sounds outstanding❗
Thank you.
Made this last night and it was delicious!! It’s one of our new favorites.
Looks very good, making it tonight
This was absolutely delicious. Used Marcella beans since that’s what I had in the freezer. I will definitely make this again, but will double the recipe. It is that good.
HUGE HIT!!! Made it tonight and already can’t wait for leftovers.
I’m not sure how much parm rind to add. My grocer sells it, so I don’t need to buy the wheel. I just added three of the largest pieces. I’ll let you know how it turns out.
The soup was wonderful but I saw no need for cream and left it out. Eating it confirmed my thoughts that cream would have made the soup too rich. The parmasean cheese was perfect.
Will make again and again.
I made it last night without cream and didn’t sub it as I didn’t find it necessary and the soup was great. I would just leave it out and the addition of Parma cheese will do the trick.
Very good. Can I freeze this soup
Yes, this soup is well worth a five star rating!
Nutrition info?
This was really good. I used yogurt rather than cream & it doesn’t need that extra ingredient unless you pregnant creamier soup. I’ll be making this again!!
Made this week. It was amazing. Loved everything about it.
I made this last night as written, and it’s outstanding! It’s going to be a soup I make often.
I need the nutrition information for your Fire Roasted White Bean and Parmesan soup. Preserving the Calories, fat grams and protein .
Easy peasy go make this vegan/vegetarian/dairy-free — Use “No-Chicken Broth” made by a couple of brands, either leave out the heavy cream like many other reviewers did, or use Ripple Original Half & Half. Use the AMAZING Violife “Just Like Parmesan” wedge. My omnivore friends love it and can’t taste the difference. It grates just like parmesan, too. 😊🐮
This is an easy to make recipe that is delicious. I did make a couple of changes in reducing the heavy cream to 1/2 cup and omitting the rind. I could have left out the cream altogether but I like the creamy consistency. The rind didn’t feel necessary with the addition of the parmesan cheese. When I added the spinach it felt like a LOT of spinach for the recipe but it was very good. My soup came out to 410 calories for each of 4 servings and nearly 30 net carbs. I would make it again.
Made the fire roasted white bean soup. It was excellent! My market didn’t have the parmesan rind so I used a bit of horseradish cheddar in it’s place. Think next time I make it, I will try using fewer white beans. Great recipe.
This simple soup was so quick and easy and off the charts flavourful. The next day it was even better! A real winner! Thank you!
(The only change I made was using 10%cream as it’s what I had on hand!)
My family loved this soup. I substituted with fat free half and half.
This looks delicious!! Do you happen have a Crock pot variation? Thank you!
The recipe says frozen spinach is fine too. Should I thaw and squeeze out the moisture from the block of frozen spinach or just toss it in unthawed? I also have a bag of frozen kale which be a bit leafier and I think that could be just tossed in. Both are a 10 oz size.
So good. I try to follow a recipe the first time then tweak it if need the next time; however I already knew I wanted to leave of the cream as have made a similar recipe using pureed white beans to replace cream. I also used kale instead of spinach because I had that on hand. Other than that I think parm rind is key!
Definitely a super yummy, simple recipe!
Looks yummy – anxious to try! one Q – can you maybe use 1/2 & 1/2 instead of heavy cream?
Magnificent! I am a soup lover and this is the best soup I have ever eaten. This recipe has the perfect blend of ingredients. So delicious and surprisingly easy to make. I made it last week and am getting ready to make again today.