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Tuscan Parmesan Cream Soup

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This Tuscan Parmesan Cream Soup is a warm and comforting vegetarian soup packed with cannellini beans, fresh spinach, and rich Parmesan. Easy to make in just 30 minutes, this rustic Italian-inspired soup is creamy, nourishing, and perfect for cozy weeknight meals.

Ingredients

  • 1 cup cannellini or navy beans (canned or cooked)
  • 2 cups fresh spinach
  • 1 cup grated Parmesan cheese
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for sautéing

Instructions

  1. In a large pot over medium heat, heat a drizzle of olive oil. Sauté onion and garlic until soft and fragrant, about 4–5 minutes.
  2. Add beans, vegetable broth, and Italian seasoning. Bring to a boil, then reduce to a simmer.
  3. Stir in spinach and cook until wilted, about 2 minutes.
  4. Add Parmesan cheese and stir until melted and creamy.
  5. Season with salt and pepper to taste. Serve hot with crusty bread or on its own.

Notes

  • Blend part of the soup before adding spinach for a creamier texture.
  • Use kale instead of spinach for a heartier option.
  • Add orzo, rice, or cooked sausage/chicken for a more filling meal.
  • Frozen spinach works as a substitute—just thaw and squeeze out excess moisture.
  • Use vegetarian Parmesan for a fully vegetarian dish.

Nutrition

Find it online: https://cookedbymaya.com/tuscan-parmesan-cream-soup/