Step-by-Step Instructions

• In a large pot over medium heat, warm the olive oil. Add the onion and garlic, stirring for about 5 minutes until the onion is translucent.
• Add the diced tomatoes and cannellini beans. Pour in the vegetable broth, then sprinkle in the dried basil and oregano. Stir thoroughly to combine.
• Increase the heat to high and bring the soup to a boil. Lower the heat and let it simmer for 15 minutes.
• Carefully puree the soup using an immersion blender until smooth and creamy.
• Return the soup to the pot over low heat. Stir in the grated Parmesan cheese, seasoning with salt and pepper to taste.
• Let the soup cook for another 5 minutes on low heat, stirring occasionally.
• Ladle the soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese.