Cannellini Bean and Parmesan Soup

Cannellini Bean and Parmesan Soup

This soup is quick, easy and delicious!


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 yellow squash, diced
  • 6 cloves garlic, minced
  • 6 cups vegetable stock
  • 1 (15 oz) can diced tomatoes
  • 1 cup parmesan cheese, grated, extra for topping
  • 1 tablespoon italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cans cannellini beans
  • 2 cups baby spinach, fresh
  • 2 cups kale, fresh
  • 1/4 cup parsley, fresh, chopped


  1. In a large pot or dutch oven, heat olive oil over medium heat. Add in onion, squash and garlic,  cook for 3-4 minutes or until they are soft and translucent.
  2. Add in vegetable stock, tomatoes, Parmesan cheese, italian seasoning, salt and pepper. Bring to a boil, then reduce heat to simmer and cover for about 5 minutes. This allows all the flavors to come together.
  3. Stir in cannellini beans, spinach and kale and continue to simmer until spinach and kale has wilted (about 2 minutes). Stir in parsley and serve immediately. Top with extra Parmesan cheese if desired.
  4. Enjoy!!


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