Description
A comforting soup featuring tomatoes and creamy cannellini beans, enhanced by grated Parmesan for a rich, umami flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese, plus more for serving
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until softened.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Add canned diced tomatoes and stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, add drained cannellini beans, oregano, and basil. Season with salt and pepper, and let simmer for 15-20 minutes.
- Stir in chopped spinach and let wilt for 2-3 minutes.
- Remove from heat, add grated Parmesan, and stir in lemon juice. Adjust seasoning if needed.
- Ladle into bowls, top with extra Parmesan and garnish with fresh parsley.
Notes
For a thicker soup, blend a portion of the cannellini beans before adding. Experiment with fresh herbs for enhanced flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 4g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg