Description
A luscious, creamy Tuscan‑inspired soup brimming with cannellini beans, spinach, fire‑roasted tomatoes, and Parmesan in a rich, savory broth.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 (14‑ounce) can fire‑roasted tomatoes
- 2 (14‑ounce) cans cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 Parmesan rind
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese, plus more for topping
- 5 ounces fresh spinach (frozen ok)
- Crushed red pepper, for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic with a pinch of salt and pepper; cook until the onions soften, about 5 minutes.
- Stir in the tomato paste, dried basil, oregano, and thyme. Cook, stirring often, for about 5 minutes until the tomato paste darkens.
- Add the fire‑roasted tomatoes, cannellini beans, stock, and Parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.
- Remove the lid. Stir in the heavy cream, grated Parmesan cheese, and spinach. Continue cooking for 5–10 minutes until the cheese melts and the spinach wilts.
- Season to taste with salt and pepper. Serve hot, topping with extra Parmesan and crushed red pepper.
Notes
- Substitute regular diced tomatoes plus a pinch of smoked paprika if fire‑roasted tomatoes aren’t available.
- Swap Great Northern beans or chickpeas if you don’t have cannellini beans.
- Omit the Parmesan rind and add a splash of soy sauce or Worcestershire sauce for extra umami.
- To make it vegan, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a bit of stock or water if it has thickened.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 300 kcal
