Go Back
Creamy minestrone soup uses blended white beans to create a filling, healthy soup.

Creamy Minestrone Soup

This creamy minestrone soup is loaded with sautéed vegetables simmered in diced tomatoes and loaded with Parmesan cheese flavor. Blended beans are added to thicken the broth to make this soup a filling and tasty vegetarian meal.
No ratings yet
Print Recipe Pin Recipe
Course Soup
Cuisine American

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3-4 celery stalks chopped
  • 1 cup carrots chopped
  • 2-3 cloves garlic finely chopped
  • ⅓ cup tomato paste
  • 8 ounce piece of Parmesan cheese with the rind You'll use the rind to flavor the soup and the cheese to add to each bowl as a topping.
  • 4 cups vegetable broth or chicken broth My favorite vegetable broth is Better than Bouillon Seasoned Vegetable Base but any veggie broth will do.
  • 1 tablespoon Italian seasoning I like to keep it simple by using an Italian seasoning rather than individual seasonings. Italian seasoning has all the important Italian flavors like basil, oregano, parsley and thyme in one seasoning to keep it easy!
  • 14.5 ounce can diced tomatoes halved.
  • 2 15-ounce cans red kidney beans drained and rinsed
  • 15 ounce can cannellini beans drained and rinsed
  • Salt and black pepper to taste

Instructions
 

  • Sauté the onion, celery and carrots in a large soup pan or dutch oven for 5-7 minutes or until softened. Add the garlic and sauté for an additional minute.
  • Add the tomato paste and stir to combine. Continue to cook on the sauté setting for 2-3 minutes while stirring.
  • Cut the rind off of the slice of the Parmesan cheese and set the cheese portion aside. Add the rind into the soup along with the broth, Italian seasoning, diced tomatoes and red kidney beans.
  • Bring to a boil, reduce heat to medium-low. Cover and simmer for 30 minutes.
  • While the soup cooks, grate or shave the cheese so that it's ready to top each bowl of soup once it's done cooking.
  • Once the soup is done cooking, remove the Parmesan rind from the soup. Use a ladle to remove 1 cup of the broth from the soup. Add the cup of broth and the cannellini beans to a blender and blend until smooth. Add the creamy beans back into the soup and stir with a whisk. Taste and add salt and pepper as needed.
Keyword blended minestrone soup, cheesy minestrone soup, cream of minestrone, creamy minestrone soup recipe, creamy parmesan minestrone, creamy vegetable soup
Tried this recipe?Let us know how it was!