Clean recipe · tr.ee
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Original recipe: tr.ee
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream or half-and-half (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it turns soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute, until you can smell its lovely aroma.
- Stir in the crushed tomatoes, dried oregano, and red chili flakes if you want a little heat. Let everything cook together for about 5 minutes to blend the flavors nicely.
- Add the drained cannellini beans and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 minutes. This helps all the flavors come together.
- Use an immersion blender to partially puree the soup right in the pot. You want it creamy but still with some beans whole to give you a nice texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend until smooth, and then pour it back into the pot.
- Stir in the grated Parmesan cheese and fresh basil until the cheese melts and thickens the soup. If you’d like it creamier, add the heavy cream or half-and-half now, stirring gently. Be sure not to let the soup boil after adding cream to avoid curdling.
- Taste your soup and add salt and freshly ground black pepper as you like. Serve it hot, topped with extra Parmesan, chopped basil, and a little crack of black pepper. A slice of crusty bread on the side is perfect for dipping and enjoying every last spoonful.
- Yes! Canned cannellini beans work perfectly—just be sure to drain and rinse them well to reduce excess sodium and improve flavor.
- Skip the Parmesan and cream, and try adding a splash of coconut milk for creaminess. Nutritional yeast also adds a cheesy flavor without dairy.
- Absolutely! Make the soup in advance and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.