Smooth, creamy soup with tender white beans and rich Parmesan for a comforting, savory meal ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 cloves garlic, minced
→ Beans & Liquid
06 - 2 (15-ounce) cans cannellini beans, drained and rinsed
07 - 4 cups vegetable stock
08 - 1 bay leaf
→ Dairy & Seasoning
09 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon dried thyme
13 - 1/2 cup heavy cream
→ Garnish
14 - Chopped fresh parsley
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and carrots. Sauté for 6 to 8 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Add the drained cannellini beans, vegetable stock, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer over medium-high heat.
04 - Reduce heat to low, cover the pot, and let simmer for 20 minutes to allow flavors to meld and beans to become tender.
05 - Remove the bay leaf from the pot. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender and blend until desired consistency is achieved.
06 - Stir in the freshly grated Parmesan cheese and heavy cream. Heat gently over low heat until the cheese is completely melted and the soup is heated through. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle the soup into serving bowls. Top each portion with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately while hot.
