Cannellini Soup with Parmesan
This hearty soup makes delicious use of the flavorful 1/4-inch-thick rinds that remain after wedges of Parmesan have been grated away; they infuse the soup with a nice salty bite as it simmers.
This hearty soup makes delicious use of the flavorful 1/4-inch-thick rinds that remain after wedges of Parmesan have been grated away; they infuse the soup with a nice salty bite as it simmers.
- freshly grated parmesan cheese
- 6 cups low-salt chicken broth
- 3 tablespoons extra-virgin olive oil plus additional oil for garnish
- 1 large onion, finely chopped (about 2 cups)
- 1 large carrot, finely chopped (about 1 cup)
- 1 large celery stalk, finely chopped (about 2/3 cup)
- 3 15-ounce cans cannellini (white kidney beans), drained
- 2 2x2-inch parmesan cheese rinds
- 3 ounces thinly sliced prosciutto, chopped
Step-by-step
- Heat 3 tablespoons oil in heavy large pot over medium heat.
- Add onion, carrot, and celery and sauté until vegetables are soft, about 10 minutes.
- Add beans, broth, sage, Parmesan rinds, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes.
- Using tongs, remove cheese rinds.
- Puree about 5 cups soup in processor and return to pot.
- Season with salt and pepper.
- (Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm before serving.)
- Ladle soup into bowls and serve, passing grated Parmesan cheese and additional olive oil separately.
My Simple Cannellini Soup: A Weeknight Winner
As a busy working mom, I’m always on the hunt for quick, easy, and delicious meals. This Cannellini Soup recipe has become a staple in my weeknight rotation. It’s surprisingly simple to make, yet incredibly flavorful, and the best part? It’s incredibly versatile! I can easily adapt it to whatever ingredients I have on hand, making it perfect for those nights when I don't have a lot of time to shop.
The secret to this soup's amazing taste lies in the Parmesan rinds. Don't throw those away! Those little scraps of cheese add a depth of salty, umami flavor that elevates the entire dish. I usually save them in the freezer until I have enough for a batch of this soup. It's a little trick I learned from my grandmother, and it’s a game-changer. I usually make a large batch on the weekend, enough for several meals throughout the week. It reheats beautifully and actually tastes even better the next day.
The ingredients themselves are straightforward: cannellini beans (my absolute favorite!), carrots, celery, onion – all pantry staples. I add a little prosciutto for extra richness, but you could easily omit it if you prefer a vegetarian version. A touch of fresh sage adds a lovely herbal note, though I’ve experimented with other herbs, too—thyme, rosemary, even a pinch of oregano have all worked wonderfully. The beauty of this soup is that it’s a blank canvas for your culinary creativity. Feel free to experiment with different herbs and spices to create your own signature flavor profile.
One thing I love about this recipe is its simplicity. There's no complicated chopping or tedious techniques involved. Everything comes together quickly and easily, making it perfect for even the busiest weeknights. After a long day at the office, the last thing I want is to spend hours in the kitchen. This recipe allows me to enjoy a delicious, homemade meal without sacrificing precious time.
I often serve this soup with a crusty loaf of bread for dipping, making it a complete and satisfying meal. A sprinkle of freshly grated Parmesan cheese on top adds a final touch of deliciousness. Sometimes I even add a swirl of extra virgin olive oil for an extra layer of richness and flavor. It’s a truly versatile dish that I can easily dress up or down, depending on the occasion.
Beyond its ease and deliciousness, this soup is also a healthy option. Cannellini beans are packed with protein and fiber, keeping me full and energized throughout the afternoon. It’s a great way to sneak in extra vegetables without sacrificing flavor. The soup is also naturally low in fat, making it a guilt-free indulgence perfect for a healthy lifestyle.
This soup is more than just a meal; it's a symbol of comfort and simplicity. It’s a reminder that even in the midst of a busy life, taking the time to prepare a healthy and delicious meal can be a source of joy and nourishment. It’s a dish that warms both the body and the soul, a perfect end to a long day, or a comforting start to a busy one. I encourage you to try it; you won’t be disappointed.
So, the next time you're looking for a quick, easy, and delicious weeknight meal, give this Cannellini Soup a try. You'll be amazed at how simple it is to make a meal that's both satisfying and healthy. And remember to save those Parmesan rinds – they're the secret ingredient to this soup's amazing flavor!
