This soup is especially welcome in spring, when your body needs extra vitamins.
The base of this homemade Italian soup is white , fresh spinach, garlic, vegetable or chicken broth, and Parmesan, added at the end for a creamy finish. Italians often bulk up this hearty vegetable soup with pasta or ravioli, and they traditionally serve it with croutons.
Ingredients for a broth-based bean soup
- white beans (canned or soaked and cooked in advance) – 800 g;
- canned tomatoes – 200 g;
- spinach – 170 g;
- Parmesan cheese (grated) – 1/2 cup;
- broth – 3 cups;
- carrot – 1;
- onion – 1/2 onion;
- garlic – 5 cloves;
- olive oil – 1/2 tbsp;
- sugar – 1/2 tsp;
- chopped fresh parsley – 3 tsp;
- Italian dried herbs – 1/2 tsp;
- salt – 1/2 tsp;
- pepper – 1/4 tsp.
How to make bean soup with Parmesan — step by step
- In a heavy-bottomed pot, sauté the chopped onion, carrot, and garlic in the olive oil for 2 minutes, until softened.
- Add the broth, tomatoes, spices, sugar, and herbs to the vegetables, bring to a boil, and simmer for 5 minutes.
- Add the pre-cooked or rinsed canned white beans to the soup with the Italian herbs and cook for 7–10 minutes.
- Add the to the bean soup and cook another 2 minutes, until the leaves just wilt.
- Remove the bean-and-spinach soup from the heat, stir in the grated Parmesan, and season with salt and pepper.
- Serve the hot bean-and-tomato soup, sprinkling extra Parmesan on top and drizzling with olive oil. As the ingredients show, this quick bean soup is affordable and simple, yet an interesting option for a healthy dinner. This soup is especially welcome in spring, when your body needs extra vitamins.
Tip
Add sausage and a squeeze of lemon juice (to taste) to the cheesy bean soup, or blend the ingredients with an immersion blender if you prefer a smoother texture.
Questions and answers
What’s most important in a quick soup made with canned beans and tomatoes?
The key to a quick soup with canned beans is high-quality canned goods: beans packed in their own liquid and tomatoes packed in sauce or pelati (peeled, whole tomatoes preserved without breaking down). Choose beans with a short, clean ingredient list (beans, water, salt). Don’t cook the beans for long since they’re already cooked; the main goal is to bring the flavors of the ingredients together.
Why rinse canned beans before adding them to a dish?
Rinsing canned beans improves flavor and makes them easier to digest. Drain the liquid (aquafaba) to remove the metallic taste from the can and to reduce excess salt used as a preservative, and rinse away the starchy residue. Rinsing can cut sodium by about 40% and lower the chance of gas and bloating, making the beans healthier and tastier. If you want a thicker consistency for a soup or stew, you can keep the starchy liquid and use low-sodium canned beans.
When should you add spinach to bean soup?
should only wilt, not cook for a long time, or it will turn dark green and lose flavor. To preserve the color, vitamins, and texture, add spinach at the end of cooking. Put the leaves into the pot during the last minute of boiling and stir until they settle. Add fresh leaves 1–2 minutes before turning off the heat, or add them directly to the bowl before serving and pour the hot soup over them. Add frozen spinach 2–3 minutes before the dish is done, and allow the soup to return to a boil.
How do you cook bean soup so it has rich flavor, bold aroma, and a thick consistency?
Tomatoes packed in their own juice, tomato paste, or sauce give the soup a bright tomato flavor, while smoked paprika, garlic, Mediterranean herbs, and fresh herbs add piquancy. For deeper flavor, sauté the vegetables first. For quick aromatics, add curry, paprika, or khmeli-suneli. To thicken the soup, mash some of the beans, and to make it heartier, add cheese, smoked meats, or potatoes cooked through.
