Italian Cuisine
Thick Tomato Soup with Parmesan and White Beans
This soup is the perfect hybrid of home comfort and restaurant refinement, acting as an excellent cross between a satisfying lunch and a warming dinner. Unlike classic light tomato purée soups, this dish features a distinctly thick texture thanks to tender white beans that absorb the tomato juices. Concentrated tomato passata, simmered with garlic, olive oil, and herbs, creates a deep sweet-and-sour profile. Grated parmesan melts directly into the hot broth, turning it into a velvety, rich emulsion with a delicate cheese undertone.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 5 min
- Cooking
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 340 kcal
- Protein
- 14 g
- Fat
- 14 g
- Carbs
- 36 g
- Fiber
- 8 g
Step by step
Method
- 01
Finely mince the onion and garlic
Finely mince the onion and garlic. Mincing with the flat side of a knife first allows the aromatic oils to release much faster into the olive oil layer.
- 02
Heat the olive oil in a heavy-bottomed pot over medium heat,…
Heat the olive oil in a heavy-bottomed pot over medium heat, then add the onion and garlic. Sauté for 3 minutes, stirring constantly, until soft and translucent.
- 03
Stir the dried Italian herbs directly into the hot oil with t…
Stir the dried Italian herbs directly into the hot oil with the aromatics. Heat for just 30 seconds to let the dried herbs bloom and open up their fragrance.
- 04
Pour the tomato passata and hot water or vegetable broth into…
Pour the tomato passata and hot water or vegetable broth into the pot. Stir thoroughly, bring to a boil, then lower the heat and simmer covered for 5 minutes.
- 05
Drain and rinse the canned white beans to clear the canning l…
Drain and rinse the canned white beans to clear the canning liquid, then fold them into the tomato broth. Cook for 5 minutes until the beans are hot and seasoned.
- 06
Remove the pot from the heat completely, add most of the grat…
Remove the pot from the heat completely, add most of the grated parmesan, and stir rapidly. The cheese should melt entirely into the liquid, forming a smooth, silky emulsion.
Dishday
Useful advice
Cooking tip
For an even thicker and creamier consistency, mash a small portion of the beans with a fork right in the pot before the final simmer.
How to serve
Serve hot, dusted with extra grated parmesan and a drizzle of high-quality extra virgin olive oil. It pairs perfectly with crunchy garlic croutons.
How to store
The soup keeps beautifully in the fridge for up to 3 days in an airtight container; reheating will make the sauce texture even thicker and more uniform.
Note
Use high-quality canned beans or boil dry ones in advance—they should be tender but hold their shape completely.
