Smooth, creamy white bean soup with Parmesan, vegetables, and herbs. Ready in under an hour.
# What you 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
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
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add 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, thyme, salt, and pepper. Bring mixture to a gentle simmer over medium heat.
04 - Reduce heat to low, cover pot, and allow soup to simmer for 20 minutes to develop flavors and ensure beans are tender.
05 - Remove bay leaf. Using an immersion blender, purée the soup until smooth and creamy, or carefully transfer in batches to a countertop blender and blend until desired consistency is achieved.
06 - Stir in grated Parmesan cheese and heavy cream. Heat gently over low heat until cheese is fully melted and soup is heated through. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls. Top each serving with additional grated Parmesan cheese and fresh parsley. Serve immediately while hot.
