White Bean and Veggie Soup in Parmesan Brodo (Healthy, High-Fiber Comfort Soup)
This White Bean and Veggie Soup in Parmesan Brodo is a hearty, nourishing, and budget-friendly comfort meal loaded with vegetables, protein-rich cannellini beans, and tender pasta in a savory parmesan broth. It’s the perfect healthy white bean soup recipe for weeknights, meal prep, and cold-weather dinners.
Packed with fiber, vitamins, and plant-based nutrients, this parmesan vegetable soup delivers big flavor with simple ingredients and minimal prep.
Why You’ll Love This White Bean Vegetable Soup
-High in fiber & protein from cannellini beans for better digestion and fullness
-Nutrient-dense vegetables support immune health
-Parmesan rind broth adds deep, slow-simmered flavor without extra fat
-One-pot friendly and great for batch cooking
-Comforting but light — satisfying without feeling heavy
-Excellent for meal prep — tastes even better the next day
– Ingredients — White Bean and Veggie Soup with Parmesan Broth
– 1 white onion, chopped
-1 fennel bulb, chopped
– 2 carrots, diced
-4 celery stalks, sliced
– 5 garlic cloves, minced
– Handful chopped kale
– Handful fresh parsley, chopped
-2 cups farfalline pasta (such as De Cecco Farfalline), cooked al dente separately
-2 cans cannellini beans, drained and rinsed
– 10 cups low-sodium vegetable or chicken broth
-1 hunk of parmesan cheese or 2 parmesan rinds
-3/4 cup grated parmesan cheese
-Salt to taste
-Cracked black pepper
-Splash of fresh lemon juice
How to Make Parmesan Brodo White Bean Soup
1. Sauté the vegetables
In a large soup pot, sauté onion, fennel, carrots, celery, and garlic in a little oil over medium heat until soft and aromatic. Season with salt and cracked black pepper.
2. Build the parmesan broth
Add the broth and parmesan rind (or cheese hunk). Bring to a gentle simmer and cook until the carrots are tender and the broth is infused with rich parmesan flavor.
3. Add beans and greens
Stir in the cannellini beans and chopped kale. Simmer for about 5 minutes until the kale is wilted and bright.
4. Add pasta
Stir in the cooked al dente farfalline pasta. (Cooking separately helps prevent overcooking and keeps the soup clear.)
5. Finish and brighten
Remove parmesan rind. Stir in parsley, grated parmesan, and a splash of lemon juice to enhance flavor and freshness.
Pro Tips for Best Flavor
Simmer with the parmesan rind as long as possible for deeper broth taste
Add pasta only to the portion you’re serving if storing leftovers
Swap kale for spinach or escarole if preferred
Mash a few beans into the broth for a naturally thicker texture
