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Creamy White Bean and Garlic Soup with Parmesan

Creamy white bean soup with Parmesan is simmered with garlic, thyme, and chicken broth, then blended until smooth. Heavy cream and freshly grated Parmesan make each bowl rich and savory.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 6 cloves garlic minced
  • 0.5 tsp dried thyme
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 4 cup low-sodium chicken broth
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated

Equipment

  • 1 4-quart saucepan
  • 1 immersion blender

Method
 

  1. Heat the olive oil in a 4-quart saucepan over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and thyme and cook for 30 seconds, until fragrant.
  3. Add the beans, broth, bay leaf, salt, and pepper; bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  4. Remove and discard the bay leaf, then blend the soup with an immersion blender until smooth.
  5. Stir in the heavy cream and Parmesan and cook over low heat for 2 to 3 minutes, stirring, until hot and the cheese has melted; do not let the soup boil.

Notes

For the smoothest texture, blend the soup thoroughly before stirring in the cream and Parmesan. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cream may separate. Use vegetable broth instead of chicken broth for a vegetarian variation.