Tuscan White Bean + Parmesan Soup
Cozy, soothing, winter-in-a-bowl energy.
There are certain soups that just feel like a hug — and this Tuscan White Bean + Parmesan Soup is absolutely one of them. It’s comforting, full of flavor, and has that “I could eat this for the next three days and be thrilled about it” vibe.
This is the kind of soup you make when it’s freezing outside… or when you want a meal that tastes like you put in effort (even though you didn’t). It’s loaded with garlic, herbs, fire-roasted tomatoes, white beans, spinach, and the secret weapon that makes every Italian-style soup instantly better: a parmesan rind simmered right into the broth.
It melts down into this silky, savory depth that tastes like you got it from a tiny café in Tuscany where everyone wears linen.
Why You’ll Love This Soup
Besides the fact that it’s cozy, soothing, and the definition of comfort food? Here’s the magic:
- It’s a pantry-friendly recipe. Beans, tomatoes, herbs, broth… you probably have most of this already.
- The parmesan rind is EVERYTHING. It turns the broth into liquid gold.
- It’s hearty but not heavy.
- Fire-roasted tomatoes = instant flavor boost. They’re smoky, sweet, and make the soup taste like it simmered for hours.
- It reheats beautifully. This is Meal Prep Royalty.
- It’s secretly veggie-packed. Spinach, garlic, tomatoes, beans — all tucked into a delicious bowl of coziness.
This is the soup I make when I want easy comfort, but I also want… aesthetic comfort. Like the kind you eat while watching a Christmas movie under a sherpa blanket.
So… What Makes It Tuscan?
Great question, because “Tuscan” isn’t a strict recipe — it’s a vibe.
Your soup is Tuscan because it has:
- White beans (Tuscany is literally famous for them — they’re called “bean eaters,” fagiolai!)
- Fire-roasted tomatoes
- Classic Italian herbs like basil, oregano, thyme
- Good olive oil
- A parmesan rind simmered into the broth
- Spinach (not traditional, but very on-brand for modern Tuscan-inspired soups)
It’s rustic, hearty, simple ingredients elevated by time and technique… aka Tuscan cooking in a nutshell.
What It Tastes Like
Think:
- Cozy Italian comfort
- A rich tomato + herb broth
- Silky soft white beans
- Spinach folded in for color and warmth
- A hint of garlic
- A luxurious parmesan finish
- A soup you cannot stop dipping bread into
It’s rich, but not heavy. Flavorful, but not complicated. Cozy, but bright. Basically the perfect winter soup.
When to Make This
Honestly… anytime. But especially:
- Cold winter nights
- Sunday batch cooking
- “I need something cozy and fast” evenings
- December movie marathons
- When you want leftovers that taste BETTER the next day
- Nights where pasta sounds good but you want a soup moment
Like all great soups, it gets deeper and richer as it sits.
Serve It With…
- Crusty bread (a must — preferably warm)
- Grilled cheese (don’t judge me)
- Garlic butter toast
- A big winter salad
- Or honestly? Just a big spoon
This soup truly doesn’t need much — it’s the main character.
Tuscan White Bean + Parmesan Soup
Ingredients
- 1 tbsp avocado oil
- 1 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
- 1 14 oz can fire-roasted tomatoes
- 1 14 oz can cannellini beans, drained and rinsed
- 1 cup very small pasta shells
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- ½ cup finely grated parmesan cheese plus more for topping
- 5 oz fresh spinach frozen works too
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, 4–5 minutes. Stir in the minced garlic and cook for 1 minute.
- Add Tomato Paste + Herbs: Stir in the tomato paste, basil, oregano, and thyme. Cook for 1–2 minutes to deepen the flavor.
- Add Tomatoes, Beans & Broth: Pour in the fire-roasted tomatoes, cannellini beans, and stock. Stir to combine.
- Add the Parmesan Rind: Drop in the parmesan rind and bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes to infuse the broth.
- Add the Pasta: Stir in your pasta of choice; mine was very small and only needed a few minutes to become al dente. Add more broth or cream as needed to reach your preferred consistency.
- Add Parmesan: Stir in the grated parmesan until melted and creamy.
- Add Spinach: (Remove the rind) Fold in the spinach and cook until wilted, 1–2 minutes. Season with salt and black pepper to taste.
- Serve: Ladle into bowls and top with extra parmesan, cracked pepper, and warm crusty bread on the side.
