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Cannellini Bean and Lemon Soup with Parmesan Crisps

Cannellini Bean and Lemon Soup with Parmesan Crisps – A tuscan inspired, hearty and flavourful soup.

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Cannellini Bean and Lemon Soup with Parmesan Crisps

I think I have said this a million times already this year..but the cold and wind mean so many things. Mainly cosy food and cosy things. So I’m talking casseroles, stews, soups, pastas and anything that feels like a huge belly hug. That’s where this soup comes in. It is cosy and refreshing all at the same time and omg the parmesan crips take it to a whole new level. 

This recipe is so so simple and so healthy. Traditionally in a Tuscan style soup, there is always meat but I really wanted to make this with just veggies. I also flavored the soup with a coriander and lemon homemade paste that works so well in this soup. I know that coriander isn’t a normal thing to see in an Tuscan recipe but I think it works here and I like mixing things up and not sticking to the rules.

If you prefer making the soup with dry beans, soak one cup of cannelini beans overnight in water, then drain, and boil before using in the soup. I did add quinoa to the soup because it really takes on flavour well and it makes it even more wholesome!

You can add any vegetables to this soup, including:

  • Courgettes
  • Red peppers 
  • Cabbage
  • Carrots
  • Potatoes
  • Sweet potatoes
  • Pumpkin (you will need to simmer soup for 5-10 minutes longer if using the last 3 veggies).

Check out these other soup recipes that have recently been on the blog:

In Tuscany, White Bean Stew is called Ribollita, meaning ‘re-boiled’.  Essentially it is a stew that originated in Tuscany during the Middle Ages, where the hard working peasants who served their wealthy landowners, would use the leftovers after abundant feasts and add these to their soups and stews at home. Traditionally, it’s a big pot of soup made with vegetables like onions, carrots, celery and cannellini beans (or white beans) in a flavourful stock that is sometimes thickened with bread. It would then be reheated and eaten several days in a row. Usually bread is added to the soup to thicken it, but I don’t add it.

Cannellini Bean and Lemon Soup with Parmesan Crisps

Cannellini Bean and Lemon Soup with Parmesan Crisps -  A Tuscan inspired cosy, flavourful and hearty soup/stew.

Course Lunch
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


Lemon Garlic Oil

  • 75 ml Olive OIl
  • 1 Lemon Peeled Zest of
  • 3 cloves Garlic Sliced

Parmesan Crisps

  • Parmesan Cheese Grated
  • Black Pepper


  • 2 tbsp Olive Oil
  • 1 Onion diced
  • 5 cloves Garlic crushed/chopped finely
  • 2 Carrots peeled and cut into small cubes
  • 1 Celery finely sliced
  • Pinch Chilli Flakes
  • Salt and Pepper
  • 1.2 litre Vegetable Stock
  • 100 grams Quinoa
  • 2 tins Cannellini Beans
  • 100 grams Mixed Cabbage Greens or Kale
  • 1 sprig Rosemary
  • 1/2 Lemon juice only

Coriander Paste

  • Small Handful Coriander leaves only
  • 1 clove Garlic
  • 1 Green Chilli
  • Salt


Lemon Garlic Oil

  1. Make the Lemon Garlic Oil by placing all the ingredients in a small jar and let it sit on the counter.

Parmesan Crisps


  1.  Preheat oven to 200°C/Gas Mark 6. Pour a heaped tablespoon of grated Parmesan onto a lined baking tray and lightly pat down. Add a pinch of black pepper. Repeat with the remaining cheese, spacing the spoonfuls about a 1cm apart. Bake for 3 to 5 minutes or until golden and crisp.

  2. In a large pot, heat oil over medium heat.

  3. Add onions and saute 7-8 minutes. Lower heat to medium/low and add the garlic, carrots, celery,  chili flakes, and salt and pepper. Cook for another 7- 9 minutes, until vegetables are tender.

  4. Pour in the stock and add the quinoa, cannelini beans, cabbage or kale, and rosemary. Bring to soup to boil, turn heat down and simmer for 15 minutes. Check seasoning and adjust if necessary. 

Coriander Paste

  1. Add all the ingredients to a blender and blend, then add to the soup. Simmer for 2 minutes.


  1. Ladle the soup into bowls. Drizzle over some garlic oil, add a couple of parmesan crisps and squeeze in a little lemon juice.

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