This Creamy Cannellini Bean and Spinach Soup is rich, cozy, and loaded with flavor—like a restaurant-style creamy soup but made with simple pantry ingredients. The cannellini beans make it naturally thick and satisfying, while the parmesan and cream give it that melt-in-your-mouth finish.
Servings & Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
Ingredients List
Soup Base
- 1 tbsp olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt & black pepper, to taste
- 1 tbsp tomato paste
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
Main Ingredients
- 1 can (14 oz) fire-roasted tomatoes
- 2 cans (14 oz each) cannellini beans, drained & rinsed
- 4 cups vegetable stock or chicken stock
- 1 parmesan rind (optional but highly recommended)
Creamy Finish
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese (+ more for topping)
- 5 oz fresh spinach (or frozen spinach, thawed & drained)
Toppings (Optional but Amazing)
- Crushed red pepper flakes
- Extra parmesan
- Fresh basil or parsley
- Toasted bread / garlic bread
Step-by-Step Instructions
Step 1: Sauté the Onion & Garlic
Heat olive oil in a large soup pot over medium heat.
Add diced onion and garlic with a generous pinch of salt and pepper.
Cook for 5 minutes, stirring often, until soft and fragrant.
Step 2: Add Tomato Paste + Herbs
Stir in:
- tomato paste
- basil
- oregano
- thyme
Cook for 4–5 minutes, stirring often.
This step deepens the flavor and removes the “raw tomato paste” taste.
Step 3: Add Beans, Tomatoes & Stock
Pour in:
- fire-roasted tomatoes
- cannellini beans
- stock
- parmesan rind
Bring to a boil, then reduce heat and simmer 20 minutes.
Cover the pot for the last 10 minutes to build deeper flavor.
Step 4: Make it Creamy + Add Spinach
Remove lid and reduce heat to low.
Stir in:
- heavy cream
- parmesan cheese
- spinach
Cook for 5–10 minutes, stirring gently until cheese melts and spinach wilts.
Taste and adjust seasoning with salt and pepper.
Step 5: Serve
Remove parmesan rind before serving.
Ladle soup into bowls and top with:
- crushed red pepper flakes
- extra parmesan
- drizzle of olive oil
Serve hot with crusty bread.
Optional Thick & Creamy Restaurant Trick (Highly Recommended)
For a thicker soup texture:
- Scoop out 1½ cups soup (beans + broth)
- Blend until smooth
- Stir back into the pot
This makes it creamy without needing extra cream.
Serving Suggestions
This soup is amazing with:
- garlic bread
- toasted sourdough
- parmesan croutons
- grilled cheese sandwich
- side salad with lemon vinaigrette
Storage
- Fridge: 4 days (airtight container)
- Freezer: up to 2 months (best before adding spinach if freezing)
- Reheat gently on low heat (cream soups should not boil hard)
Tips & Variations
Make It High Protein
- Add shredded rotisserie chicken
- Add turkey sausage
- Add extra parmesan
- Blend half the beans for thicker texture
Make It Low Carb
- Reduce beans slightly
- Add more spinach and zucchini
- Use heavy cream + extra cheese
Make It Spicy
- Add chili flakes while sautéing onion
- Add a splash of hot sauce at the end
Approx Nutrition (Per Serving – depends on portion size)
Fiber: 8–10g
Calories: 320–420
Protein: 14–18g
Carbs: 30–38g
Fat: 16–22g
