Smooth, creamy white beans blended with aromatic vegetables and rich Parmesan for a comforting, savory bowl.
# 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 - ½ cup freshly grated Parmesan cheese, plus more for serving
10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon dried thyme
13 - ½ cup heavy cream
→ Garnish
14 - Chopped fresh parsley for garnish
# How-To:
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 burning.
03 - Add drained beans, vegetable stock, bay leaf, thyme, salt, and pepper to the pot. Bring to a simmer over medium heat.
04 - Reduce heat to low, cover with a lid, and simmer for 20 minutes to allow flavors to meld and beans to soften further.
05 - Remove bay leaf from pot. Use an immersion blender to purée the soup until smooth and creamy, or transfer in batches to a countertop blender and blend until desired consistency is reached.
06 - Stir in grated Parmesan cheese and heavy cream. Heat gently over low heat until cheese is melted and soup is heated through. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into serving bowls. Top each portion with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately while hot.
