Loading…
Recipe: https://recipestripper.com/recipes/35d0abec-80e5-46b4-a3db-88f932e031ce
Original source: https://tr.ee/ADxpXE

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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Yes! Canned cannellini beans work perfectly—just be sure to drain and rinse them well to reduce excess sodium and improve flavor.
8. Skip the Parmesan and cream, and try adding a splash of coconut milk for creaminess. Nutritional yeast also adds a cheesy flavor without dairy.
9. 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.