{"id":"35d0abec-80e5-46b4-a3db-88f932e031ce","url":"https://recipestripper.com/recipes/35d0abec-80e5-46b4-a3db-88f932e031ce","source_url":"https://tr.ee/ADxpXE","title":"Loading…","ingredients":[{"text":"2 tablespoons olive oil","item":"olive oil","quantity":2,"unit":"tbsp"},{"text":"1 medium onion, finely chopped","item":"medium onion","quantity":1,"preparation":"finely chopped"},{"text":"2 cloves garlic, minced","item":"garlic","quantity":2,"unit":"clove","preparation":"minced"},{"text":"1 can (14 oz) crushed tomatoes","item":"crushed tomatoes","quantity":1,"unit":"can","metric_alternate":{"quantity":14,"unit":"oz"}},{"text":"1 can (15 oz) cannellini beans, drained and rinsed","item":"cannellini beans","quantity":1,"unit":"can","preparation":"drained and rinsed","metric_alternate":{"quantity":15,"unit":"oz"}},{"text":"3 cups vegetable broth (or chicken broth)","item":"vegetable broth","quantity":3,"unit":"cup","preparation":"or chicken broth"},{"text":"1/2 cup grated Parmesan cheese, plus extra for serving","item":"grated Parmesan cheese","quantity":0.5,"unit":"cup","preparation":"plus extra for serving"},{"text":"1/4 cup fresh basil, chopped (plus extra for garnish)","item":"fresh basil, chopped","quantity":0.25,"unit":"cup","preparation":"plus extra for garnish"},{"text":"1 teaspoon dried oregano","item":"dried oregano","quantity":1,"unit":"tsp"},{"text":"1/2 teaspoon red chili flakes (optional)","item":"red chili flakes","quantity":0.5,"unit":"tsp","preparation":"optional"},{"text":"Salt and freshly ground black pepper, to taste","item":"Salt and freshly ground black pepper","preparation":"to taste"},{"text":"1/4 cup heavy cream or half-and-half (optional)","item":"heavy cream or half-and-half","quantity":0.25,"unit":"cup","preparation":"optional"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"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."},{"number":7,"text":"Yes! Canned cannellini beans work perfectly—just be sure to drain and rinse them well to reduce excess sodium and improve flavor."},{"number":8,"text":"Skip the Parmesan and cream, and try adding a splash of coconut milk for creaminess. Nutritional yeast also adds a cheesy flavor without dairy."},{"number":9,"text":"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."}],"date_published":"2026-10-30T00:11:40.250794+00:00","date_modified":"2026-10-30T00:11:40.250794+00:00"}