Cozy and Quick: 10-Minute White Bean Soup with Parmesan

If you’re looking for a soul-warming, satisfying, and nutrient-dense meal that comes together in just 10 minutes, then this 10-Minute White Bean Soup with Parmesan is about to become your new go-to. Perfect for busy weeknights, lazy Sundays, or whenever you’re craving something hearty without the hassle, this soup combines wholesome ingredients with bold Italian flavors for a dish that’s as comforting as it is quick.

This recipe is for anyone who wants a healthy, budget-friendly, vegetarian meal that’s packed with protein, fiber, and rich flavor. Whether you’re a college student working with minimal kitchen tools or a seasoned home cook in need of a last-minute dinner idea, this white bean soup fits the bill. And with a few pantry staples and fresh veggies, you’ll have a pot of deliciousness ready before you can say “What’s for dinner?”

Why You’ll Love This White Bean Soup

• Ready in 10 minutes – No complicated techniques, no long simmer times.

• Rich in flavor – Thanks to Italian herbs, fresh garlic, and nutty Parmesan.

• Nutrient-packed – Full of fiber, plant-based protein, vitamins, and minerals.

• Budget-friendly – Uses canned beans and pantry staples.

• One-pot recipe – Less cleanup, more enjoyment.

This soup is comforting enough for a chilly day and light enough to enjoy all year round. Serve it with crusty bread or a simple salad, and you’ve got a complete, crave-worthy meal in no time.

Ingredients Breakdown

Here’s everything you need to make this soup:

• 1 tablespoon olive oil – Adds depth and helps sauté the base ingredients.

• 1 yellow onion, diced – For sweetness and aroma.

• 6-8 garlic cloves, minced – The flavor powerhouse.

• 6 cups vegetable broth or stock – Provides the savory backbone.

• 1 can (15 oz / 420 g) diced tomatoes, drained – Brings acidity and body.

• 1 teaspoon sugar – Balances the acidity of the tomatoes.

• 1 tablespoon Italian dried herbs – A flavor blend of oregano, basil, thyme, and rosemary.

• 1 teaspoon kosher salt & ½ teaspoon black pepper – Enhances all other flavors.

• 4 cans (15 oz each) white beans (cannellini), drained and rinsed – Creamy, protein-rich base.

• 4 cups baby spinach (about 6 oz) – Adds freshness, color, and nutrients.

• ¾ cup fresh grated Parmesan cheese – Rich, nutty finish.

• 3 tablespoons chopped fresh parsley – For a bright pop of freshness.

Step-by-Step Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium-high heat. Add diced onion and garlic. Cook for 2-3 minutes until onions turn translucent and the garlic becomes fragrant. This builds the flavor base for your soup.

2. Add Broth and Seasonings

Pour in the vegetable broth, diced tomatoes, sugar, Italian herbs, salt, and pepper. Stir well and bring everything to a boil.

3. Simmer and Stir

Reduce the heat and let the soup simmer for about 5 minutes. This allows all the flavors to marry.

4. Add the Beans and Spinach

Stir in the white beans and baby spinach. Simmer gently until the spinach wilts—about 2 minutes.

5. Stir in Parmesan and Finish

Remove the pot from heat and stir in the freshly grated Parmesan. Taste and adjust seasoning as needed. Serve hot, garnished with parsley and extra cheese if desired.

Kitchen Equipment Needed

To prepare this soup, you’ll need just a few basic kitchen tools:

• Large pot or Dutch oven

• Cutting board

• Sharp knife

• Wooden spoon or spatula

• Ladle

• Cheese grater (for fresh Parmesan)

Optional but helpful:

• Garlic press (for quicker prep)

• Immersion blender (if you prefer a creamier texture)

Storage Tips & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day!

Freezer: This soup freezes well—just omit the Parmesan until reheating. Freeze in individual portions for up to 2 months.

Reheating: Warm gently on the stovetop or microwave until heated through. Stir in fresh Parmesan before serving.

Recipe Variations & Swaps

Make this white bean soup your own with these easy variations:

• Add heat: Stir in red pepper flakes or a pinch of cayenne.

• Creamy twist: Blend half the soup for a thicker consistency or add a splash of cream.

• Meaty version: Stir in cooked sausage, pancetta, or shredded chicken.

• Different greens: Swap spinach for kale, chard, or escarole.

• Vegan option: Use nutritional yeast or vegan Parmesan in place of cheese.

What to Serve with White Bean Soup

This soup is delicious on its own, but here are some perfect pairings:

• Crusty bread or garlic toast – For dipping into the flavorful broth.

• Grilled cheese sandwich – Ultimate comfort food combo.

• Simple green salad – Adds freshness and texture.

• Chardonnay or Pinot Grigio – A crisp white wine balances the richness.

• Sparkling water with lemon – For a light, refreshing drink option.

Frequently Asked Questions (FAQ)

Can I use dried beans instead of canned?

Yes, but they’ll need to be soaked and fully cooked beforehand. One 15-ounce can equals about 1½ cups of cooked beans.

Is this soup vegan?

Not by default, due to the Parmesan. To make it vegan, simply omit the cheese or substitute with vegan Parmesan or nutritional yeast.

Can I blend the soup?

Absolutely! Use an immersion blender to puree some or all of the soup for a creamier texture.

Can I make this in a slow cooker?

It’s already a 10-minute recipe, but you can use a slow cooker to keep it warm for serving or make a larger batch. Just sauté the aromatics beforehand.

What if I don’t have Italian seasoning?

Use a mix of basil, oregano, thyme, and rosemary—or whatever herbs you have on hand.

Final Thoughts

There’s something magical about a recipe that tastes like it simmered all day but only took minutes to make. This 10-Minute White Bean Soup with Parmesan is your answer to delicious, nourishing meals when time (and energy) is short. It’s a winner on every level—flavor, nutrition, simplicity, and affordability.